2 c. all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3 eggs, well beaten
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
1 can (3 1/2 oz.) flaked coconut
1 c. chopped walnuts

Combine flour, baking soda, cinnamon and salt; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into two greased and floured 9 inch round cake pans or one 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans for 15 minutes. Remove from pans and cool completely. If using 13 x 9 pan, leave cake in pan. Spread Orange Cream Cheese Frosting between layers and on top and sides of cake.

BUTTERMILK GLAZE:

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

Combine sugar, baking soda, buttermilk, butter and cocoa syrup in heavy pan. Bring to a boil and cook 4 minutes stirring often. Remove from heat and stir in vanilla.

ORANGE CREAM CHEESE FROSTING:

1/2 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar, sifted
1 tsp. orange juice
1 tsp. grated orange rind

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice and rind. Beat until smooth.