2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, well beaten
3/4 c. oil
3/4 c. buttermilk
2 tsp. vanilla
2 c. sugar
8 oz. crushed pineapple, drained
2 c. grated carrots
1/2 c. coconut
1 c. black walnuts

Combine flour, soda, salt and cinnamon. Set aside. Combine eggs, oil, buttermilk, sugar and vanilla. Beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and walnuts. Pour into 2 greased and floured 9 inch pans or 2 loaf pans. Bake at 350 degrees for 35 to 40 minutes. (I use a 13 x 9 inch pan and bake 50 to 60 minutes.)

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 and cook 4 minutes. In heavy pan, stirring often. Spread glaze over layers direct from oven. Cool in pans 15 minutes. Remove from pans.

FROSTING:

1/2 c. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar
1 tsp. orange juice
1 c. grated carrots

Beat all except carrots until smooth. Spread frosting between cooled layers and top. Sprinkle top with grated carrots.