2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
1 (8 oz.) can crushed pineapple, drained
2 c. grated carrots
3 1/2 oz. shredded coconut
1 c. coarsely chopped walnuts

BUTTERMILK GLAZE:

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

CREAM FROSTING:

1/4 lb. butter
8 oz. cream cheese
1 tsp. vanilla
2 c. powdered sugar
1 tsp. grated orange peel
1 tsp. orange juice

Preheat oven to 350 degrees. Generously grease 9x13 inch pan or two 9-inch cake pans.

Sift flour, baking soda, cinnamon and salt together. Set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla. Mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well. Pour into prepared pan. Bake 55 minutes.

While cake is baking, prepare glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Frost and refrigerate until frosting is set. Serve chilled.

BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.

CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice, and orange peel. Mix until smooth.