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Black Walnut Coconut Cake

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.

12 ServingsPrep: 25 min. Bake: 1 hour + cooling

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.

2 of 2

Black Walnut Coconut Cake (continued)

Directions (continued)

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.