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

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrot, coconut, and walnuts. Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35-40 minutes or until wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes; remove from pans and let cool completely. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

3/4 c. butter, softened
4 (3 oz.) pkgs. cream cheese, softened
2 tsp. vanilla extract
3 c. sifted powdered sugar

Combine butter and cream cheese, beating until light and fluffy. Add vanilla and powdered sugar; beat until smooth. Yield: Frosting for 1 (2 layer) cake.