PINEAPPLE CARROT CAKE Recipe

Sift flour, sugar, soda, cinnamon and salt. Beat eggs
with oil, buttermilk and vanilla. Add to all dry ingredients;
mix in pineapple, carrots, nuts and coconut. Pour into greased
and floured 9 x 13-inch pan. Bake at 350 degrees for 45 minutes.
Remove hot cake; prick with fork. Pour hot buttermilk syrup
over cake.

Buttermilk Syrup:
2/3 c. sugar
1/4 tsp. soda
1/2 c. buttermilk
1/2 c. butter
2 Tbsp. corn syrup
1/2 tsp. vanilla
Mix in saucepan. Bring to boil over medium heat; boil 5
minutes, stirring constantly. Remove from heat. Add vanilla.