Ingredients

• Cake
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 cup white sugar
• 1 cup brown sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoon vanilla
• 1 can (8 1/4 ounces) pineapple
• 2 cup finely grated carrots
• 1/2 cup currants
• 1/2 cup chopped nuts
• 1 cup flaked coconut
• Glaze
• 1 cup sugar
• 1/2 cup buttermilk
• 1/2 cup (1 stick) butter
• 1 tablespoon white corn syrup
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• Frosting
• 1 8-ounce brick of cream cheese
• 1 box of powdered sugar (about 4 cups)
• 1 teaspoon vanilla

Directions

Cake
Sift together flour, soda, cinnamon, salt. Set aside. Beat eggs until lemon-colored, then beat in sugars, oil, and buttermilk and vanilla. Stir in flour mixture. Stir in pineapple, carrots, nuts, currants and coconut.

Pour into lightly greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees F for about 45 minutes or until toothpick comes clean when inserted in center.

Glaze
Combine all ingredients except vanilla. Bring to boil. Boil 5 to 6 minutes until thick and syrupy. Add vanilla. Poke holes in cake with fork. Pour over cake while still hot. Let cool.

Frosting
Mix together ingredients and spread on cake.