Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside.
For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use.
When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely.
While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
Once the cake is cooled, evenly spread frosting over cake.
Yield: 24 servings