DIRECTIONS

Preheat oven to 350°F. Generously grease two 9-inch round cake pans.

For the cake, in a bowl sift together the flour, baking soda, cinnamon, and salt, and set aside.

In another large bowl beat the eggs, then add the sugar, oil, buttermilk, and vanilla, and mix well. Add the flour mixture, pineapple, carrots, coconut, and walnuts and stir well with a spatula.

Divide the mixture evenly between the 2 prepared pans and bake for 55 minutes, or until a toothpick inserted in the centre comes out clean.

While the cakes are baking, prepare the glaze. In a saucepan on the stovetop, combine the sugar, buttermilk, butter, corn syrup, and baking soda, and bring to a boil. Reduce the heat to low, add the vanilla, stir, and simmer for 5 minutes, stirring again. The glaze will turn a brownish colour.

Brush the glaze over the cakes, hot from the oven, until absorbed. Let the cakes cool in the pans on a rack.

For the frosting, whip together the butter, cream cheese, and vanilla. Add the icing sugar and continue whipping. Add the orange juice and rind and whip until well combined.

To assemble the cake, place one 9-inch round on a cake plate. Cover with one-third of the cream cheese frosting, and the second 9-inch round. Cover the top and sides with the remaining frosting. Chill for 1 hour before serving.