Mary's coconut-walnut cake

12 servings

Ingredients

Quantity Ingredient
4 Beaten eggs
2 cups Sugar
¾ cup Cooking oil
1 teaspoon Coconut extract
3 cups Sifted cake flour or 2 2/3 cups sifted all-purpose flour
½ teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
1 cup Buttermilk
1 cup Chopped walnuts
1 cup Coconut

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Canfield Fair ribbon-winner Mary Hartman of Canfield, Ohio, generously glazes this buttermilk cake with coconut syrup. Baked in a fluted tube pan, the moist cake freezes well for a make-ahead special-occasion dessert.

Coconut Syrup (recipe follows)

1. Grease and flour a 10-inch tube pan Or fluted tube pan; set the pan aside.

2. In a mixing bowl, combine eggs, sugar, oil and coconut extract; beat well.

3. Stir together the flour, baking soda, baking powder and salt. Add to egg mixture alternately with buttermilk, beating well after each addition.

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

5. Bake in a 325-F oven for 60 to 65 minutes or till 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. (Cake freezes well.) Coconut Syrup: In a small saucepan, combine ¼ cup sugar, 2 tablespoons water and 1½ teaspoons butter or margarine. Bring to boiling; reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Stir in ¼ teaspoon coconut extract.

Source: Midwest Living, August 1995

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