Adapted from White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining, by Kendra Bailey Morris, Ten Speed Press, 2006.
Ingredients for the Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon soda
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 1 cup chopped black walnuts
- 1 cup sweetened flaked coconut
- 2 teaspoons coconut extract
Ingredients for the Syrup:
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons butter
- 1 teaspoon coconut extract
Directions:
Preheat oven to 325 degrees. Grease and flour a 10-inch bundt cake (tube) pan. Mix together sugar, oil and eggs in a large bowl. Beat well. Mix dry ingredients in another bowl and then add that to sugar mixture, alternating with the buttermilk and beating well after each addition. Next, stir in nuts, coconut and coconut extract. Pour batter into prepared pan and bake for about 1 hour or until a toothpick stuck in the middle comes out clean. Keep your cake in the pan for at least 4 hours before unmolding it.
For the syrup, pour sugar, water and butter into a small saucepan. Bring up to a boil and then lower the heat and cook for 5 minutes. Remove from heat and stir in the extract. Unmold cake and pour warm syrup all over it. Serve.
