Prep Time::40 mins
Cook Time::45 mins
Total Time:: 1 hr 25 mins
Servings::12
Yield::1 (9×13-inch) cake
Ingredients
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2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups carrots, grated
1 (15 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup flaked coconut
1 cup white sugar
½ cup unsalted butter
½ cup buttermilk
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
Sift flour, baking soda, and cinnamon together in a bowl; set aside.
Stir sugar and oil together in a large bowl, until combined. Beat in eggs, one at a time, then stir in vanilla. Stir in flour mixture just until incorporated. Fold in carrots, pineapple, walnuts, and coconut. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes. While still warm, poke holes in cake with a fork.
For the glaze: Combine sugar, butter, buttermilk, and vanilla in a saucepan. Bring to a boil over medium heat, then reduce heat and cook 5 minutes. Pour glaze over warm cake, then allow to cool completely.