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. salad oil; 4 eggs, beaten; 3 c. all-purpose 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 extract; 1 c. sugar; 1/2 c. water; 2 Tbsp. butter; 1 tsp. coconut extract

Servings: persons

2 c. sugar
1 c. salad oil
4 eggs, beaten
3 c. all-purpose 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 extract
1 c. sugar
1/2 c. water
2 Tbsp. butter
1 tsp. coconut extract

1
Combine 2 cups sugar, salad oil and eggs.
2
Beat well.
3
Combine the flour, salt, soda and baking powder.
4
Add this to the sugar mixture alternately with the buttermilk, beating well after each addition.
5
Stir in nuts, coconut and 2 teaspoons extract.
6
Pour the batter into a well-greased and floured 10-inch tube pan.
7
Bake at 325u00b0 for 1 hour and 5 minutes or until cake tests done.

2899

kcal

Calories

165

Fat

327

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 c. sugar, 1 c. salad oil, 4 eggs, beaten, 3 c. all-purpose 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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