2 c. flour
2 tsp. baking soda
2 tbsp. ground cinnamon
1/2 tsp. salt
3 whole eggs, beaten
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla extract
2 c. grated carrots
1 c. chopped nuts
1 can Angel Flake coconut
1 sm. can crushed pineapple, drained

Preheat oven to 350 degrees. Sift together flour, soda, cinnamon and salt. Add eggs, oil, buttermilk, sugar and vanilla. Fold in carrots, nuts, coconut and pineapple. Pour into greased and floured 13x9x2 inch pan. Bake at 350 degrees for about 55 minutes. Pour syrup (below) over cake while still hot.

SYRUP:

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

Combine sugar, soda, buttermilk, butter and corn syrup. Boil together for a few minutes stirring constantly. Remove from heat and add vanilla extract.