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 can crushed pineapple, well drained
1 c. nuts
2 c. finely grated carrots
1 c. coconut

BUTTERMILK 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" pan. Bake at 350 degrees for 55 to 60 minutes or until tests done.

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