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 into lightly greased and floured 9x13 inch pan. Bake at 350ºF. for 55-60 minutes, until cake tests done with toothpick in center. 

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

Combine all ingredients in saucepan, except vanilla. Bring to boil. Boil 5-6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with fork; pour glaze over top while cake is still hot. Serve warm. Store in refrigerator. 

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