2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3/4 c. oil
3/4 c. buttermilk
3 eggs
2 c. sugar
2 c. grated carrots
1 can crushed pineapple, drained
1 1/3 c. coconut
1 c. chopped walnuts

Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and salt; set aside. Whisk oil, buttermilk and eggs in large bowl until well blended. Add sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well. Pour into greased and floured 9"x13" pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.

GLAZE:

3/4 c. sugar
1/3 c. buttermilk

Heat sugar and buttermilk in saucepan over low heat until sugar is dissolved. Pour over hot cake. Cool. Then frost.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter, softened
1 tsp. vanilla
1 lb. powdered sugar

Cream the cream cheese and butter until light and fluffy. Blend in vanilla. Gradually add powdered sugar; beat until blended. Frost glazed cake. Refrigerate.