2 c. sugar
3/4 c. buttermilk
3/4 c. vegetable oil
3 eggs, beaten
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
2 c. grated carrots
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
Buttermilk Glaze
Cream Cheese Frosting

Combine first 5 ingredients; beat well. Combine flour, soda, salt and cinnamon; add to sugar mixture, stirring well. Add carrot, walnuts, pineapple and coconut; stir well.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean. Pour Buttermilk Glaze over warm cake layers. Let cool in pans 15 minutes; remove from pans and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Yield one 3 layer cake.

BUTTERMILK GLAZE:

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

Combine first 5 ingredients in a large saucepan. Bring to a boil over medium heat; cook 4 minutes, stirring frequently. Remove from heat; stir in vanilla. Yield 2 cups.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1/2 c. butter, softened
1 tsp. vanilla extract

Combine cream cheese and butter; beat at medium speed of an electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Yield 3 cups.