Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
60 mins at 325°
cool:
10 mins
Servings:
12
Max Servings:
16
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Coconut-Walnut Cake

Ingredients

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Directions

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  • Grease and flour a 10-inch tube pan or fluted tube pan. Set aside.

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  • In a large bowl, combine eggs, sugar, oil and coconut extract; beat well.

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  • 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.

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  • Stir in walnuts and coconut. Pour batter into prepared pan.

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  • 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.

*

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

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Directions

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  • 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.

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