2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla
1 can (8 1/4 oz.) crushed pineapple well drained
2 c. grated carrots
1 c. chopped nuts
1 c. coconut

BUTTERMILK GLAZE:

1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1 tbsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Stir together flour, soda, cinnamon and salt. Beat eggs. Beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture, pineapple, carrots, nuts and coconut. Pour into greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 55 to 60 minutes. Glaze: Combine all ingredients except vanilla in saucepan and bring to boil for 5 or 6 minutes. Add vanilla. Poke hole in cake. Pour glaze over cake while still warm.