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1
Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
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2
In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
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3
In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
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4
Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
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5
Transfer to prepared baking dish.
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6
Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
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7
Buttermilk glaze:
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8
In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
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9
Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
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10
continue to cook another 2 minutes or until the mixture is golden brown.
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11
Remove from heat and stir in vanilla.
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12
Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
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13
BROIL:
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14
Return cake to oven and broil until bubbly -- about 1-2 minutes.
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15
Cool completely before serving.
