2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. oil
3/4 c. buttermilk
2 tsp. vanilla
1 c. (8 1/4 oz.) crushed drained pineapple
1/2 tsp. baking soda
2 c. very finely grated carrots
1 c. chopped walnuts
1 c. flaked coconut

FROSTING:

1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1 tbsp. white corn syrup
1 tsp. vanilla

Sift flour, 2 teaspoons baking soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon colored; beat in 2 cups sugar, oil, buttermilk and 2 teaspoon vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut and pour into lightly greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 55-60 minutes until cake test done when wooden pick is inserted in center.

For Frosting combine 1 cup sugar, 1/2 cup buttermilk, 1/2 cup butter, corn syrup and 1/2 teaspoon baking soda except vanilla in saucepan; bring to boil. Boil 5- 6 minutes until thick and syrupy; add vanilla. Poke cake with toothpick and pour glaze over cake. Refrigerate.