Prep time: 30 minutes Bake time: 55 min. Serves: 20
Cake
2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla extract 1 (8-oz.) can crushed pineapple, drained 2 cups grated carrots 3-1/2 oz. shredded coconut (about 1 cup) 1 cup coarsely chopped walnuts
BUTTERMILK GLAZE:
1 cup sugar 1/2 teaspoon baking soda 1/2 cup buttermilk 1/4 lb. butter or margarine 1 tablespoon corn syrup 1 teaspoon vanilla extract
CREAM CHEESE FROSTING:
1/4 lb. butter or margarine , room temperature 1 (8 oz. pkg. cream cheese, room temperature 1 teaspoon vanilla extract 2 cups powdered sugar 1 teaspoon orange juice 1 teaspoon grated orange peel
Preheat oven to 350º. Generously grease a 13″x9″ baking dish. Combine flour, baking soda, cinnamon and salt. In a large bowl , beat eggs, add oil, buttermilk, sugar and vanilla. Add flour mixture, pineapple , carrots, coconut and walnuts. Mix well. Pour into baking dish. Bake 55 minutes or until wooden pick inserted in middle comes out clean.
While cake is baking, prepare Buttermilk Glaze :
In a small pan combine sugar, baking soda, buttermilk, butter or margarine and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.
Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Cool completely before frosting.
CREAM CHEESE FROSTING:
Cream butter or margarine and cream cheese until fluffy. Add vanilla , powdered sugar, orange juice and orange peel. Mix til smooth. Spread on completely cooled cake.