Step 1

Preheat over to 350°.

Step 2

Lightly grease and flour two 8 inch cake pans.

Step 3

In a medium mixing bowl, whisk together flour, baking soda, salt and cinnamon.

Step 4

In a large mixing bowl, combined eggs, oil, buttermilk, sugar and vanilla. Beat on low-speed until well combined.

Step 5

Stir in flour mixture with a wooden spoon.

Step 6

Fold in grated carrots, flaked coconut, and crushed pineapple until combined.

Step 7

Pour into prepared cake pans and bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.

Step 8

Remove from oven and poke little holes all over the cake.

Step 9

Immediately pour the buttermilk glaze over both cakes.

Step 10

Let cool in cake pans for 15 minutes.

Step 11

Remove cakes and let cool completely on a wire rack.

Step 12

In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil.

Step 13

Cook for 5 minutes, stirring often.

Step 14

Remove from heat. Add vanilla. Stir until combined.

Step 15

In a medium mixing bowl, beat butter and cream cheese until light and fluffy.

Step 16

Add vanilla, powdered sugar, grated orange peel, and fresh orange juice.

Step 17

Beat until smooth.

Step 18

Frost cake once cooled completely.

Step 19

Optional: Garnish sides of cake with chopped walnuts and add orange peel to the top and center of cake.

Step 20

Store in refrigerator.