In a large bowl, beat together:
1 1/2 cups oil
2 cups sugar
3 eggs

Stir in:
2 1/2 cups flour
3 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
Add:
2 tsp. vanilla
1 cup grated zuchinni
1 cup crushed pineapple (well drained)
1 cup coconut
1 cup chopped walnuts
Mix until well blended

Bake in a 9x13 inch, greased and floured pan at 350 degrees for 45 to 50 minutes.

Buttermilk icing is very good on this cake; or sprinkle with powdered sugar, or drizzle with a glaze.

(Instead of making a frosting, I sometimes purchase the prepared type, put about half the can in a microwave safe cup and microwave it for about 30 seconds---then drizzle it on the cooled cake).