Ingredients:
4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 tsp. coconut extract
3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1/2 cup water
2 Tbsp. butter
confectioners sugar
Preparation:
In a mixing bowl, combine eggs, 2 cups sugar, oil
and 2 tsp. extract; mix well.
Combine flour, baking powder and salt; add to egg
mixture alternately with buttermilk just until moistened.
Stir in coconut and pecans.
Spoon into a well greased 10 inch tube pan. Bake at 350
for 60 to 70 minutes or until a toothpick inserted near
the center comes out clean.
Meanwhile, in a saucepan, combine the water, butter and
remaining sugar.
Bring to a boil; cook for 5 minutes.
Remove from the heat; add remaining extract.
Slowly pour hot syrup over hot cake.
Cool in pan for 4 hours before removing to serving plate.
Dust with confectioners sugar.
