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

Servings: persons

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

1
Combine sugar, oil and eggs; beat well.
2
Combine dry ingredients; add to sugar mixture.
3
Alternate with buttermilk; beat well.
4
Stir in nuts, coconut and coconut extract.
5
Pour batter into a well-greased and floured 10-inch tube pan.
6
Bake at 325u00b0 for 1 hour and 5 minutes (some ovens vary).
7
Pour hot coconut syrup over hot cake.
8
Allow to remain in pan at least 4 hours or overnight.
9
Run knife around sides and middle of pan.
10
Remove from pan.

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, 1 c. oil, 4 eggs, beaten, 3 c. flour, 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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