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.