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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ingredients:
4 eggs |
3 cups sugar, divided |
1 cup vegetable oil |
3 teaspoons coconut extract |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
1 cup flaked coconut |
1 cup chopped pecans |
1/2 cup water |
2 tablespoons butter |
powdered sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
3. Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
4. Stir in coconut and pecans.
5. Spoon into a well greased 10 inch tube pan.
6. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
7. Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
8. Bring to a boil; cook for 5 minutes.
9. Remove from the heat; add remaining extract.
10. Slowly pour hot syrup over hot cake.
11. Cool in pan for 4 hours before removing to serving plate.
12. Dust with confectioners sugar.
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