2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, well beaten
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, drained
2 c. grated carrots
1 (3 1/2 oz.) can flaked coconut
1 c. chopped walnuts

Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and nuts. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool completely then frost. Store in refrigerator.

FROSTING:

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
2 c. sifted powdered sugar
1 tsp. orange juice
1 tsp. grated orange rind