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COCONUT-BLACK WALNUT POUND CAKE

By

Maxine Hayes Riggs

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Ingredients

  • COCONUT SYRUP:
  • 2 cups sugar
  • 4 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup black walnuts, chopped
  • 2 teaspoons coconut extract
  • 1 cup oil
  • 3 cups all-purpose flour
  • 1/2 teaspoon soda
  • 1 cup buttermilk
  • 1 cup flaked coconut
  • Coconut syrup
  • -
  • 1 cup sugar
  • 2 tablespoons margarine
  • 1/2 cup water
  • 1 teaspoon coconut extract

Details

Preparation

Step 1

Combine sugar, oil and eggs; beat well. Combine dry ingredients; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut and flavoring. Pour batter into a well greased and floured 10 inch tube pan. Bake at 325deg for 1 hour and 5 minutes or until cake test done. Pour hot Coconut Syrup over hot cake. Allow cake to remain in pan 4 hours to absorb syrup. Wrap well. (Cake will be very moist).
-
COCONUT SYRUP:
Combine sugar, water and margarine in saucepan. Bring to a boil; boil 5 minutes. Remove from heat; stir in flavoring.

Yield: 3/4 cup.

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