black walnut coconut cake - stephanie

(3 ratings)
Recipe by
Stephanie Dodd
Kansas City, MO

What a bundt cake full of flavor! I found this in a Taste of Home book. I love anything with coconut and nuts! ENJOY!!

(3 ratings)
yield 8 - 10
prep time 10 Min
cook time 1 Hr

Ingredients For black walnut coconut cake - stephanie

  • 2 c
    sugar
  • 1 c
    buttermilk
  • 1 c
    canola oil
  • 4
    eggs
  • 2 tsp
    coconut extract
  • 3 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    flaked coconut
  • 1 c
    black walnuts, chopped
  • 1 c
    sugar
  • 1/2 c
    water
  • 2 Tbsp
    butter
  • 1 tsp
    coconut extract

How To Make black walnut coconut cake - stephanie

  • 1
    In 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 the sugar mixture until blended. Stir in coconut and walnuts.
  • 2
    Transfer to a greased and floured bundt pan. Bake at 325 degrees for 60 - 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
  • 3
    In a saucepan, bring the cup of sugar and water to a boil over medium heat. Cook and stir for five minutes or until mixture is slightly reduced. Remove from heat and 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. ENJOY!

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