6 grated carrots
3 eggs
2 c. sugar
1 1/2 c. oil
1 (20 oz.) can crushed pineapple, drained
1 pkg. coconut (angel flake)
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 c. chopped nuts

Beat eggs; add sugar and oil. Beat well. Add carrots, pineapple and 1/2 package coconut. Mix well. Add flour, salt, soda, and cinnamon that has been sifted together. Mix well; add nuts and vanilla. Pour into a 13 x 9 inch greased and floured pan at 350 degrees for 1 hour. Bake 50 minutes then heat off and leave in the oven for last 10 minutes so it won't fall.

BUTTERMILK ICING:

1 c. buttermilk
1/2 c. butter
1 tbsp. white Karo
1/2 tsp. baking soda
1 c. sugar

Cook 5 minutes at a rapid boil stirring. Pour over cake smoothly then add rest of coconut.