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

Sift together flour, baking powder, cinnamon and salt; set aside. Preheat oven to 350 degrees, grease a 13"x9" baking dish. In a large bowl beat eggs; add oil, buttermilk, sugar and vanilla. Mix well and add flour mixture, pineapple, carrots, coconut and nuts. Stir well, pour into pan and bake 55 to 60 minutes.

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

Combine all glaze ingredients except vanilla in a small saucepan. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat and add vanilla. Remove cake from oven and slowly pour glaze over hot cake, cool cake in pan 15 minutes, then turn out of pan if you desire. Cool completely.