2 c. flour
2 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
8 oz. can pineapple, drained
3 1/2 oz. shredded coconut
1 c. chopped walnuts

Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish. Set aside. Sift flour and baking soda together and set aside. In large bowl beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and nuts; stir well. Pour into baking dish and bake for 55 to 60 minutes. While cake is baking make Buttermilk Glaze.

BUTTERMILK GLAZE:

1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
1/4 c. butter
1 tbsp. corn syrup
1 tsp. vanilla

Combine everything except vanilla into a small saucepan. Bring to a boil and cook for 5 minutes. Stir occasionally. Remove from heat and stir in vanilla. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan about 15 minutes before you try to remove from pan. Cool completely.