3 eggs, beaten
1/2 c. melted butter, butter or oil
3/4 c. buttermilk
2 tsp. vanilla
2 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 (13 1/4 oz.) can crushed pineapple, drained
1 c. shredded, raw rutabaga
1/2 c. chopped walnuts
1 c. flaked coconut

Combine eggs, melted butter, buttermilk and vanilla in a large bowl. Sift together flour, sugar, soda, cinnamon and salt; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts and coconut into batter. Turn into a greased and floured 9 cup bundt pan and bake in a preheated 350 degree oven for 40 to 50 minutes or until cake tests done.

When cool, top with vanilla glaze using pineapple juice for liquid.