• Preheat oven to 350 degrees F. and grease a 9x13 inch baking pan.
• Whisk together flour, baking soda, salt and cinnamon and set aside.
• In a mixing bowl, using an electric mixer, beat eggs and sugar for about 2 minutes or until thick and yellow. Drizzle in the vegetable oil, then add the vanilla.
• Stir in the buttermilk and flour mixture alternately until blended.
• Fold in carrots, pineapple, coconut and pecans.
• Pour batter into pan and bake at 350 degrees f for 42 minutes total, covering loosely with foil after the first 30 minutes..
• Remove from oven. Make the buttermilk glaze (you can start while the cake is baking).

Buttermilk Glaze

• Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil over medium heat (I use a 3 ½ quart saucepan). Boil, stirring almost constantly, for 4 minutes or until mixture darkens to a golden brown.
• Remove from heat, let cool slightly, then stir in vanilla. Pour glaze over the cake.
• Allow the cake to cool for several hours, then cover with plastic wrap and refrigerate overnight.
• The next day, make the cream cheese frosting.

Cream Cheese Frosting

• Beat first cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy.
• Stir in vanilla. Frost the cake and use any remaining frosting to pipe a border.