Preheat the oven to 350° F.

To make the cake: In the bowl of a standing mixer, beat the eggs, olive oil, buttermilk, sugar, and vanilla until well blended.

Add the flour, baking soda, cinnamon, and salt and mix until well incorporated.

Add the pineapple, carrots, walnuts, and shredded coconut and mix until well blended.

Pour the batter into a greased 9x13-inch baking pan or 2 greased 9-inch layer cake pans.

Bake at 350° F for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

While the cake bakes, make the glaze. In a medium-sized saucepan, bring the sugar, baking soda, buttermilk, 1 stick of butter, and corn syrup to a boil. Simmer for 5 minutes.

Remove the saucepan from the heat and add the vanilla extract.

When the cake is done, remove it from the oven and slowly pour the glaze over the hot cake.

Cool the cake in the pan until the glaze is absorbed, about 15 minutes.

To make the frosting, in the bowl of a standing mixer, beat the butter and cream cheese until light and fluffy.

Add the vanilla, powdered sugar, and milk and mix until smooth.

Frost the cake and place it in the fridge for at least 1 hour or until the frosting is set.