Yield: 1 Cake
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 teaspoons | Soda |
| ½ teaspoon | Salt |
| 2 teaspoons | Ground cinnamon |
| 3 | Eggs, well beaten |
| ¾ cup | Vegetable oil |
| ¾ cup | Buttermilk |
| 2 cups | Sugar |
| 2 teaspoons | Vanilla extract |
| 8 ounces | Can crushed pineapple, drained |
| 2 cups | Grated carrots |
| 3⅓ ounce | Can flaked coconut |
| 1 cup | Chopped walnuts |
| 1 cup | Sugar |
| ½ teaspoon | Soda |
| ½ cup | Buttermilk |
| ½ cup | Butter |
| 1 tablespoon | Light corn syrup |
| 1 teaspoon | Vanilla extract |
| ½ cup | Butter, softened |
| 8 ounces | Cream cheese, softened |
| 1 teaspoon | Vanilla extract |
| 2 cups | Sifted powdered sugar |
| 1 teaspoon | Grated orange rind |
| 1 teaspoon | Orange juice |
CAKE
BUTTERMILK GLAZE
ORANGE-CREAM CHEESE FROSTING
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 in to 2 greased and floured 9 inch round cake pans.
Bake at 350 degrees for 35 to 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, 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.