Preheat oven to 350. Generously grease a 9x13 inch baking dish or two 9 inch cake pans; set aside.

Sift together flour, baking soda, cinnamon, and salt; set aside. In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut, and walnuts. Stir well. Pour into baking dish or cake pans.  Bake 50 -55 minutes or until wooden pick inserted in center comes out clean. Leave in pan to cool.

Buttermilk Glaze

1 cup sugar
1/4lb butter or margarine
½ tsp baking soda
1 tbsp corn syrup
½ cup buttermilk
1 tsp vanilla

In small saucepan, combine sugar, baking soda, buttermilk, butter or margarine, and corn syrup. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat and add vanilla. Stir well. Pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed-about 15 minutes. Turn out of pan if desired and cool completely. Meanwhile prepare frosting.

Cream Cheese Frosting

¼ lb butter or margarine at room temperature
1 (8 oz) package cream cheese at room temperature
1 tsp vanilla
2 cups confectioner’s sugar
1 tsp orange juice
1 tsp grated orange rind