Buttermilk Glaze:

2/3 cup sugar
1/4 teaspoon baking soda
1/3 cup buttermilk
1/3 cup butter
2 teaspoons light corn syrup

In a saucepan, combine sugar, baking soda, buttermilk, butter and light corn syrup. Simmer for 5 minutes.

Stir in 1/2 teaspoon of vanilla. Prepare while baking the cake and keep warm, heating up a bit just before pouring over the cake right after it emerges from the oven.

Cake:

2 cups flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon mace
1/2 teaspoon salt
3 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 (8 1/2 oz) can crushed pineapple, well drained
2 cups shredded carrots
1 cup chopped nuts
1 cup flaked coconut
Buttermilk Glaze (above)

Preheat oven to 350°F.

Sift dry ingredients into a large mixing bowl. Beat together eggs, oil, buttermilk and vanilla.

Add dry ingredients and blend well. Stir in pineapple, carrots, nuts and coconut.

Transfer batter to a greased and floured 9x13-inch baking pan.

Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and poke holes all over the top of cake and spread with hot buttermilk glaze.