Ingredients

2 C. all-purpose flour
2 tsp. soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 eggs; well beaten
3/4 C. vegetable oil
3/4 C. buttermilk
2 C. sugar
2 tsp. vanilla extract
1 can crushed pineapple; drained, 8 ounce can
2 C. grated carrots
1 can flaked coconut; 3 1/2-ounce can
1 C. walnuts; chopped
Buttermilk glaze
1 C. sugar
1/2 tsp. soda
1/2 C. buttermilk
1/2 C. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract
Orange-cream cheese frosting
1/2 C. butter; softened
8 ounces cream cheese; softened
1 tsp. vanilla extract
2 C. powdered sugar; sifted
1 tsp. grated orange rind
1 tsp. orange juice

Cooking Instructions

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 for 35-40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Buttermilk Glaze: Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice; beat until smooth.
 
 
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