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Black Walnut Coconut Cake Recipe

Black Walnut Coconut Cake Recipe photo by Taste of Home

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I’ve been making cakes for over 60 years, and this is one of my favorites. I’m often asked to bring it to the monthly senior citizens’ fellowship meal at my church. My children and grandchildren think it’s special, too.

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Black Walnut Coconut Cake Recipe

Prep: 25 min. Bake: 1 hour + cooling

Yield: 12 Servings

25 60 85

Ingredients

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
SYRUP:
1 cup sugar
1/2 cup water
2 tablespoons butter
1 teaspoon coconut extract

Directions

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.

Nutritional Facts 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.

Originally published as Black Walnut Coconut Cake in Country Extra January 2008, p49

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Reviews for Black Walnut Coconut Cake

Black Walnut Coconut Cake

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Reviewed on Sep. 21, 2012 by chales426

I have made this cake several times and it is perfect each time! I always get rave reviews! Thanks for sharing! :)

Reviewed on Aug. 05, 2012 by nadege

Excellent flavored cake

Reviewed on Jun. 15, 2011 by Holmescsh

Absolutely fabulous special occasion cake

Reviewed on Mar. 10, 2011 by jmkasprak

Since I didn't have any coconut extract, I substituted almond extract, and it was excellent! I'm sure the coconut extract would give the cake a lot more coconut flavor, and I'll buy some next time I make this cake. I'm happy to say my results looked just like the picture, and it was moist and delicious.

Reviewed on Feb. 26, 2011 by dottie101644

I tried printing recipe three times, and all times it only printed 1 page out of 2, why?