Moist Baked Black Walnut and Coconut Cake

Instructions

1. 1

   Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan.

2. 2

   In a large bowl, beat the sugar, buttermilk, oil, eggs, and 2 teaspoons of coconut extract until well blended.

3. 3

   In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually beat the dry ingredients into the wet ingredients until just blended. Fold in the coconut and chopped black walnuts.

4. 4

   Transfer the batter to the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

5. 5

   Meanwhile, in a small saucepan, bring 1 cup of sugar and 1/2 cup of water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of coconut extract.

6. 6

   Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack. Poke holes in the warm cake with a skewer and slowly pour the coconut syrup over the top. Allow the cake to cool completely before cutting and serving.