Coconut – Black Walnut Pound Cake

Ingredients

Linda Burnett, Etowah County

2 cups sugar

1 cup salad oil

4 eggs, beaten

3 cups all-purpose flour

½ tsp. salt

½ tsp. soda

½ tsp. baking powder

1 cup buttermilk

1 cup chopped black walnuts

1 cup flaked coconut

2 tsp. coconut extract

Coconut Syrup:

1 cup sugar

½ cup water

2 tbsp. butter or margarine

1 tsp. coconut extract

Preparation

Combine sugar, salad oil, and eggs; beat well.  Combine dry ingredients; add sugar mixture alternately with buttermilk, beating well after each addition.  Stir in nuts, coconut, and flavorings.  Pour batter into a well-greased and floured 10 inch tube pan.  Bake at 325 degrees for 1 hour and 5 minutes or until cake tests done.  Pour hot Coconut Syrup over hot cake.  Allow cake to remain in pan 4 hours to absorb syrup.  Wrap well.  (Cake will be very moist)

Coconut Syrup:

Combine sugar, water, & butter in a saucepan.  Bring to a boil and boil for 5 minutes.  Remove from heat; stir in flavoring.