Buttermilk Glaze:

1 cup of sugar
1/2 cup of buttermilk
1/2 cup of butter
1 tablespoon of white corn syrup
1/2 teaspoon of baking soda
1 teaspoon of vanilla

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter into lightly greased and floured 13x9 baking pan. Bake 350ºF. for 55-60 minutes. For frosting, combine all ingredients except vanilla in saucepan; bring to a boil for 5-6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with a fork; pour glaze over top while cake is still hot. Serve warm or store in refrigerator. Makes 16-20 servings.

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