2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c. oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
1 sm. can crushed pineapple with juice
2 c. carrots, grated
1 (3 1/2 oz.) pkg. coconut flakes
1 c. walnuts, chopped

Sift dry ingredients in bowl. In separate bowl, beat eggs. Then add oil, buttermilk, sugar and vanilla. Mix with dry ingredients. Add pineapple, grated carrots, nuts and coconut. Bake in greased and floured 9 x 12-inch pan for 55 minutes at 350 degrees. As soon as cake is done and out of the oven, pour glaze over it while still hot. Glaze recipe follows:

GLAZE:

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

Mix in saucepan, bring to boil and boil for 5 minutes. Spoon over cake while still hot, or use Cream Cheese Frosting following:

CREAM CHEESE FROSTING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 lb. powdered sugar, sifted

Combine butter, cream cheese and vanilla, and beat until well blended. Add sugar gradually. If too thick, add a little milk to thin.