Best Carrot Cake

Combine first 5 ingredients; beat well. Combine flour, soda, salt and cinnamon.

Add to sugar mixture, stirring well. Add carrots, walnuts, pineapple (drained) and coconut. Stir well. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Pour Buttermilk Glaze over warm cake layers.

Let cool in pans 15 minutes. Remove from pans and let cool completely on wire racks or paper towels, sifted with powdered sugar.

(This cake is very delicate and must be handled carefully.)

When completely cool, spread cream cheese frosting between layers and on top and sides of cake.