"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coconut Black Walnut Pound Cake Recipe

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This recipe for Coconut Black Walnut Pound Cake, by , is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Delp Helbert

Category:
Category:

Ingredients:  
Ingredients:  
2 c. granulated sugar
4 eggs, well beaten
1 c. canola oil
3 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 c. flaked coconut
1 c. chopped black walnuts
2 tsp. coconut extract
For Coconut Syrup:
1 c. granulated sugar
2 Tbsp. butter
1 tsp. coconut extract

Directions:
Directions:
Preheat oven to 325 . Combine sugar, canola oil and eggs; beat well. Combine dry ingredients; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in coconut, nuts and flavoring. Mix well.
Pour batter into a well greased and floured 10 inch tube pan. Bake for 90 minutes or until cake tests done.
Remove from oven and punch holes with small dowel or fork all over top and close to the edges.
Have hot coconut syrup ready and spoon over cake while still in pan and warm. Allow cake to remain in pan about 4 hours to absorb syrup.
Keep covered until removed to air tight cake container.

 

 

 

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