2 c. all-purpose 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 (8 oz.) can crushed pineapple, drained
2 c. very finely grated carrots
1 c. walnuts
1 c. flaked coconut

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 and 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 into lightly greased and floured 13"x9" baking pan. Bake at 350 degrees for 55 to 60 minutes, until cake tests done when toothpick is inserted in center.

For frosting, combine all ingredients except vanilla in saucepan, bring to boil. Boil 5 to 6 minutes until thick and syrupy. Add vanilla. Poke holes in top of cake with wooden pick or fork; pour glaze over top while cake is still hot. Serve warm or refrigerate.