Black Walnut Coconut Cake Recipe

Name: Black Walnut Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 cup buttermilk; 1 cup canola oil; 4 eggs; 2 teaspoons coconut extract; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sweetened shredded coconut; 1 cup chopped black walnuts; 1 cup sugar; 1/2 cup water; 2 tablespoons butter; 1 teaspoon coconut extract

Servings: persons

2 cups sugar
1 cup buttermilk
1 cup canola oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped black walnuts
1 cup sugar
1/2 cup water
2 tablespoons butter
1 teaspoon coconut extract

1
In a 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 sugar mixture until blended. Stir in coconut and walnuts.
2
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325u00b0 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
3
Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract.
4
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.

2230

kcal

Calories

142

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups sugar, 1 cup buttermilk, 1 cup canola oil, 4 eggs, and more.

Yes, Black Walnut Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Walnut Coconut Cake

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