2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 1/2 oz. can coconut
1 sm. can crushed pineapple, drained
3 eggs
1 c. nuts
2 c. grated carrots
3/4 c. oil
3/4 c. buttermilk
2 c. sugar
1 tsp. vanilla

Sift dry ingredients together. Beat sugar, eggs, add oil, buttermilk and vanilla. Mix well. Add dry ingredients. Stir in pineapple, carrots, nuts and coconut. Pour in 9x13 inch pan. Bake at 325 degrees for 55 minutes. Cool slightly. Pour frosting over cake after pricking it with a fork.

FROSTING:

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

Boil 5 minutes. Cool slightly and spread over cake. Serve with whipped toping.