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- Makes: 12 to 16 servings
- Prep
15 mins
- Bake
1 hr
- Cool
10 mins
Ingredients
-
4
beaten eggs
-
2
cups
sugar
-
3/4
cup
cooking oil
-
1
teaspoon
coconut extract
-
3
cups
sifted cake flour or 2-2/3 cups sifted all-purpose flour
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
baking powder
-
1/2
teaspoon
salt
-
1
cup
buttermilk or sour milk*
-
1
cup
chopped walnuts
-
1
cup
flaked coconut
-
1
recipe Coconut Syrup (recipe follows)
Directions
-
Grease and flour a 10-inch tube pan or fluted tube pan. Set aside.
-
In a large bowl, combine eggs, sugar, oil and coconut extract; beat well.
-
Stir together the flour, baking soda, baking powder and salt. Add to egg mixture alternately with buttermilk or sour milk, beating well after each addition.
-
Stir in walnuts and coconut. Pour batter into prepared pan.
-
Bake in a 325 degree F. oven for 60 to 65 minutes or until a toothpick inserted near the center of the cake comes out clean. Place cake on wire rack; cool in pan for 10 minutes. Remove cake from pan and poke small holes in the top with a toothpick or a long-tined fork. Brush hot Coconut Syrup over hot cake. Cool. Makes 12 to 16 servings.
Note
- * To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Coconut Syrup
Ingredients
- 1/4
cup
sugar
- 2
tablespoons
water
- 1 1/2
teaspoons
butter or margarine
- 1/4
teaspoon
coconut extract
Directions
- In a small saucepan, combine sugar, water and butter or margarine. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Stir in coconut extract.
