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 well drained pineapple
2 c. very finely grated carrots
1 c. finely chopped nuts
1 c. flaked 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

Sift together flour, soda, cinnamon, salt; set aside. Beat eggs in bowl until lemon colored. Beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter in greased and floured 13x9x2 inch baking pan. Bake at 350 degrees for 55-60 minutes.

For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with pick; pour glaze over top while cake is still hot. Serve warm or store in refrigerator. Yield: 16-20 servings.