Barbara's Glazed Pineapple-Carrot Cake

This recipe is in Grammy's handwriting and is attributed to "Barbara". This cake is served with a homemade buttermilk syrup that might be good to use on other things like pancakes.

Ingredients for cake:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup salad oil
• 2 teaspoons vanilla
• 1 can (8 1/2 ounces) crushed pineapple, well drained
• 2 cups finely shredded carrots
• 1 cup coarsely chopped nuts (almonds or pecans)
• 1 cup flaked coconut

Ingredients for buttermilk syrup:

• 2/3 cup sugar
• 1/4 teaspoon baking soda
• 1/3 cup buttermilk
• 1/3 cup butter or margarine
• 2 teaspoon light corn syrup
• 1/2 teaspoon vanilla

Instructions for cake:

1. Sift flour
2. Measure and sift flour with sugar, baking soda, cinnamon, and salt into a bowl
3. Beat eggs together with the oil, buttermilk and vanilla
4. Add wet mixture to dry ingredients all at once and mix until smooth
5. Mix in pineapple, carrots, nuts and coconut
6. Pour into lightly greased and floured 9-inch by 13-inch baking pan
7. Bake at 350°F for 45 minutes or until center spring back when lightly touched
8. Remove cake from oven and lightly prick it all over with a fork
9. Slowly pour hot buttermilk syrup over the cake

Instructions for buttermilk syrup:

1. Put sugar, baking soda, buttermilk, butter and light corn syrup in a saucepan
2. Bring to a boil over medium heat
3. Boil for 5 minutes
4. Remove the sauce from heat
5. Add vanilla and stir in
6. Slowly pour syrup over cake that has been lightly pricked all over with a fork (as indicated in previous instructions for cake)