Glazed Pineapple Carrot Cake

• 2 cups flour
• 1 1/2 cups sugar
• 1 teaspoon soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup salad oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla
• 1 can (8 1/2 oz) crushed pineapple drained
• 2 cups shredded carrots
• 1 cup chopped nuts
• 1 cup coconut
• Glaze
• 2/3 cup sugar
• 1/4 teaspoon soda
• 1/3 cup buttermilk
• 1/3 cup butter
• 2 teaspoons light corn syrup
• 1/2 teaspoon vanilla

1. Combine dry ingredients. Beat together eggs, vanilla, oil, and buttermilk and add to dry ingredients. Mis till smooth, mix in pineapple, carrots, nuts and cocount. Bake at 350 degrees fopr 45 minutes in a 9" X 13" pan. Remove from oven and prick all over with a fork and pour buttermilk glaze over cake.
2. Glaze............
3. Mix sugar, soda, buttermilk, butter and corn syrup. Bring to a boil and boil 5 minutes. Take off heat and add vanilla.

flour, sugar, soda, cinnamon, salt, eggs, salad oil, buttermilk, vanilla, pineapple, carrots, nuts, coconut, sugar, soda, buttermilk, butter, light corn syrup, vanilla

Taken from www.epicurious.com/recipes/member/views/glazed-pineapple-carrot-cake-1260477 (may not work)