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

FROSTING:

8 oz. cream cheese, softened
1/2 c. butter, softened
1 lb. box confectioners sugar
3-6 tbsp. pineapple juice

Sift dry ingredients together. Set aside. Beat eggs. Mix in oil, buttermilk, sugar and vanilla. Add to dry ingredients, blending well. Mix in drained pineapple, carrots, coconut and nuts. Pour batter into 2 well-greased 9-inch cake pans. Bake at 350 degrees for 35-40 minutes. Cool and frost. To prepare frosting, cream butter and cream cheese together. Add sugar slowly. Add as much juice as necessary to make a spreadable frosting.