1 1/2 c. canola oil
3 eggs
2 c. sugar
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 c. chopped nuts
1 c. grated carrots
1 small can crushed pineapple, drained
1 c. coconut

Glaze:

1 c. sugar
1 tsp. baking soda
1/2 c. buttermilk
1 tbsp. corn syrup
1/4 c. butter

Place oil, eggs and sugar in a large bowl. Mix well. Add flour, soda, salt and cinnamon. Beat well. Add vanilla, nuts, carrots, pineapple and coconut.

Bake at 350°F in greased 9 x 13 pan for 40 to 50 minutes.

Combine ingredients for glaze in saucepan and cook over low heat for 5 minutes. Spread over hot cake.