Preheat over to 350°.
Lightly grease and flour two 8 inch cake pans.
In a medium mixing bowl, whisk together flour, baking soda, salt and cinnamon.
In a large mixing bowl, combined eggs, oil, buttermilk, sugar and vanilla. Beat on low-speed until well combined.
Stir in flour mixture with a wooden spoon.
Fold in grated carrots, flaked coconut, and crushed pineapple until combined.
Pour into prepared cake pans and bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.
Remove from oven and poke little holes all over the cake.
Immediately pour the buttermilk glaze over both cakes.
Let cool in cake pans for 15 minutes.
Remove cakes and let cool completely on a wire rack.
In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil.
Cook for 5 minutes, stirring often.
Remove from heat. Add vanilla. Stir until combined.
In a medium mixing bowl, beat butter and cream cheese until light and fluffy.
Add vanilla, powdered sugar, grated orange peel, and fresh orange juice.
Beat until smooth.
Frost each cake once cooled completely.
Recipe adapted from my Jennifer's Carrot Cake Bites and Southern Living "Blue Ribbon Carrot Cake" April 1981