Coconut Black Walnut Pound Cake Recipe

Name: Coconut Black Walnut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 4 eggs, beaten; 1/2 tsp. salt; 1/2 tsp. baking powder; 1 c. chopped black walnuts; 2 tsp. coconut flavoring; 1 c. oil; 3 c. all-purpose flour; 1/2 tsp. soda; 1 c. buttermilk; 1 c. flaked coconut

Servings: persons

2 c. sugar
4 eggs, beaten
1/2 tsp. salt
1/2 tsp. baking powder
1 c. chopped black walnuts
2 tsp. coconut flavoring
1 c. oil
3 c. all-purpose flour
1/2 tsp. soda
1 c. buttermilk
1 c. flaked coconut

1
Combine sugar, oil and eggs; beat well.
2
Combine dry ingredients.
3
Add sugar mixture alternately with buttermilk, beating well after each addition.
4
Stir in nuts and coconut flavoring.
5
Pour batter into a well-greased and floured 10-inch tube pan.
6
Bake at 325u00b0 for 1 hour and 5 minutes, or until cake tests done.
7
Pour hot Coconut Syrup over hot cake.
8
Leave cake in pan at least 4 hours.

2616

kcal

Calories

159

Fat

267

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 11 ingredients. The key ingredients include: 2 c. sugar, 4 eggs, beaten, 1/2 tsp. salt, 1/2 tsp. baking powder, and more.

Yes, Coconut Black Walnut Pound 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.

Coconut Black Walnut Pound Cake

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