Best Carrot Cake

2 c. sugar                            
3/4 c. buttermilk                  
3/4 c. vegetable oil              
3 eggs, beaten                        
2 tsp. vanilla                        
2 c. flour                              
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 c. grated carrots
1 c. chopped pecans
1 (8-oz) can crushed pineapple, drained
3 1/2 oz. coconut
Buttermilk glaze & Cream cheese frosting

Combine first 5 ingredients; beat well. Combine flour, soda, salt and cinnamon; add to sugar mixture, stirring well. Add carrot, pecans, pineapple and coconut; still well. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 for 35-40 minutes or until a wooden pick inserted in center comes out clean. Pour buttermilk glaze over warm cake layers. Let cool in pans 15 minutes; remove from pans and let cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake.

Buttermilk Glaze:

1 c. sugar
1 T. light corn syrup
1/2 c. buttermilk
1/2 tsp. banking soda
1/2 c. butter
1 tsp vanilla

Combine first 5 ingredients in a large saucepan. Bring to a boil over medium heat; cook 4 minutes stirring frequently. Remove from heat; stir in vanilla.

Cream Cheese Frosting:

1 (8-oz) pkg. cream cheese, softened
4 cups powdered sugar
1/2 c. butter, softened
1 tsp. vanilla

Combine cream cheese and butter. Beat at medium speed of an electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla.