1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Place oven rack on middle guide and preheat oven to 350 degrees
3. Stir together first 4 dry ingredients.
4. Beat eggs , sugar, oil and buttermilk at medium speed with an electric mixer until smooth.
5. Add flour mixture, beating at low speed until blended. (DON’T OVERMIX)
6. Fold in carrot and pineapple, coconut and nuts.
7. Pour batter into prepared cake pans.
8. Bake for 30 minutes, on the middle rack or until a toothpick comes out clean

Meanwhile. Make The Glaze

1. Bring baking soda, buttermilk, butter and corn syrup to a boil in a large Dutch oven over medium-high heat.
2. Boil, stirring often, 4 minutes.
3. Remove from heat, and stir in vanilla.
4. Drizzle cakes with Glaze mixture
5. Allow the cakes to cool completely in the pans set over a wire rack

To Make The Frosting

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
2. Add powdered sugar and vanilla; beat until smooth.
3. Fold in Nuts
4. On a cake plate assemble layers, spreading frosting on each one as you stack
5. Spread frosting on sides and top of cake
6. Garnish if you wish with more nuts or fresh toasted coconut