- 12
- 25 mins
- 85 mins
Ingredients
- SYRUP:
- 2 cups sugar
- 1 cup buttermilk
- 1 cup canola oil
- 4 eggs
- 2 teaspoons coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup flaked coconut
- 1 cup chopped black walnuts
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons butter
- 1 teaspoon coconut extract
Preparation
Step 1
In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract.
Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.
Yield: 12 servings.
1 slice equals 629 calories, 31 g fat (6 g saturated fat), 76 mg cholesterol, 247 mg sodium, 80 g carbohydrate, 2 g fiber, 9 g protein.