Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

2 cups flour
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 eggs — beaten
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 8 oz. can crushed pineapple
2 cups carrots — grated
3 1/2 ounces flaked coconut
1 cup pecans — chopped

Combine dry ingredients. Combine eggs, oil, buttermilk, sugar, and vanilla. Beat until smooth. Stir in flour mixture. Then stir in fruit and nuts.

Pour batter into 2 greased and floured 9 inch round pans. Bake at 350° for 35 to 40 min. Test! Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.


Combine ingredients in large pan (will boil over) and bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla.


Beat butter and cream cheese until light and fluffy. Add remaining ingredients and beat until smooth. Ice the cooled cake. (Icing too soft!) Add more sugar???

Yield: “2 9-inch cake pans”

Per Serving (excluding unknown items): 5203 Calories; 256g Fat (43.4% calories from fat); 63g Protein; 688g Carbohydrate; 27g Dietary Fiber; 642mg Cholesterol; 1572mg Sodium. Exchanges: 14 Grain(Starch); 3 Lean Meat; 5 Vegetable; 2 1/2 Fruit; 1/2 Non-Fat Milk; 48 Fat; 27 Other Carbohydrates.

NOTES: From Southern Living