• Preheat over to 350°.
• Lightly grease and flour two 8 inch cake pans.

For the Carrot Cake

• 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. 

For the Buttermilk Glaze

• 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.

For the Orange Cream Cheese Frosting

• 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 cake once cooled completely.
• Optional: Garnish sides of cake with chopped walnuts and add orange peel to the top and center of cake.
• Store in refrigerator.