Ingredients
CAKE:2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon salt3 large eggs2 cups sugar3/4 cup vegetable oil3/4 cup buttermilk2 teaspoons vanilla extract1 can (8 ounces) crushed pineapple, well-drained2 cups very finely grated carrots1 cup chopped walnuts1 cup sweetened shredded coconutBUTTERMILK GLAZE:1 cup sugar1/2 cup buttermilk1/2 cup butter1 tablespoon light corn syrup1/2 teaspoon baking soda1 teaspoon vanilla
Preparation
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan.
Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
