Instructions: For the Cake: Heat the oven to 350 degrees. Lightly butter and flour a 13-by-9-inch baking pan. Set aside.

Sift together the flour, baking soda, cinnamon and salt in a bowl. Set aside.

Beat the eggs and sugar until light, about 3 to 4 minutes. Beat in the oil, buttermilk and vanilla. Stir in the flour mixture just until blended. Gently stir in the pineapple, carrots, nuts and coconut.

Pour batter into prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.

For the Buttermilk Frosting: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a saucepan. Bring to boil. Boil 5 minutes. Remove from the heat and stir in the vanilla.

Pierce the hot cake all over with a fork. Pour the frosting over the top. Let stand until cool.

This recipe yields 12 to 16 servings.

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