Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8-ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup chopped walnuts

Preheat oven to 350. Generously grease a 9-by-13-inch baking dish or two 9-inch cake pans; set aside.
Sift together flour, baking soda, cinnamon and salt; set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well. Pour into prepared baking dish or pans. Bake 50-55 minutes, or until wooden pick comes out clean.

Buttermilk Glaze

1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 pound butter or margarine
1 tablespoon corn syrup
1 teaspoon vanilla

In small saucepan, combine sugar, baking soda, buttermilk, butter or margarine and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionallly. Remove from heat and stir in vanilla.
Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely. Meanwhile, prepare frosting (below).

Cream Cheese Frosting

1/4 pound butter or margarine at room temperature
1 (8-ounce) package cream cheese at room temperature
1 teaspoon vanilla
2 cups confectioners' sugar
1 teaspoon orange juice
1 teaspoon grated orange rind

Directions

Beat together butter or margarine and cream cheese until fluffy. Add vanilla, confectioners' sugar, orange juice and orange peel. Mix until smooth. Spread on cake. Refrigerate until frosting is set. May be refrigerated. Yield: 20 to 24 servings.