Set oven at 350^o

CAKE:

In a large mixing bowl, mix:

      2 cups sugar
      1 cup oil
      3 eggs
      1 small can crushed pineapple
      1 teaspoon vanilla
      2 cups flour
      2 teaspoons baking soda
      1 teaspoon cinnamon

Stirring by hand, add:

      2 cups shredded carrots
      1 cup chopped pecans
      1 package angel flaked coconut

Pour into a greased 9 x 13 inch baking pan.
Bake for 1 hour.

ICING:

Place all of these ingredients into a 2 quart or larger pan.
WARNING: When this icing begins to boil its volume will increase greatly, and it will boil over if the pan is not large enough.

Bring to a boil, reduce heat and continue boiling (slowly) for 5 minutes.
Stir constantly.

      1 cup white sugar
      1 stick butter
      1/4 teaspoon baking soda
      1 cup buttermilk
      1/2 teaspoon vanilla

When the cake has finished baking, loosen the edges of the cake from the pan, poke holes into the cake with a meat fork. Pour this icing over the cake. Let it soak into the cake.


Sprinkle cooled cake with powdered sugar, top with a dollop of whipped cream.