2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla
1 can (8 1/4 oz.) pineapple
2 c. finely grated carrots
1 c. chopped nuts
1 c. flaked coconut

Sift together flour, soda, cinnamon, salt. Set aside. Beat eggs until lemon colored, beat in sugar, oil, and buttermilk and vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut. Pour into lightly greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for about 45 minutes or until toothpick comes clean when inserted in center.

GLAZE:

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

Combine all ingredients except vanilla. Bring to boil. Boil 5 to 6 minutes until thick and syrupy. Add vanilla. Poke holes in cake with fork. Pour over cake while still hot. Serve warm.