2 c. all-purpose 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 extract
1 (8 oz.) can crushed pineapple, drained
2 c. grated carrots
3 1/2 oz. shredded coconut
1 c. coarsely chopped walnuts (4 oz.)
Buttermilk Glaze, see below
Cream Cheese Frosting, see below

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 extract

CREAM CHEESE FROSTING:

1/4 lb. butter, room temp.
1 (8 oz.) pkg. cream cheese, room temp.
1 tsp. vanilla extract
2 c. powdered sugar
1 tsp. orange juice
1 tsp. grated orange peel

Preheat oven to 350 degrees F. (175 degrees C). Generously grease a 13x9 inch baking dish or two 9 inch cake pans; set aside.

Sift flour, baking soda, cinnamon and salt together; set aside.

In a 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 baking dish or pans. Bake 55 minutes or until wooden pick inserted in center comes out clean.

While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely. May be frozen.

Prepare Cream Cheese Frosting. Frost cake. Refrigerate until frosting is set. May be refrigerated several days. Serve chilled. Makes 20 to 24 servings.

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.