Black Walnut Coconut Cake

Ingredients

  • 2 cups sugar
  • 1 cup buttermilk
  • 1 cup canola oil
  • 4 eggs
  • 2 teaspoons coconut extract
  • 1 teaspoon Nickerson Farm’s Pure Black Walnut Extract
  •  3 cups all-purpose flour
  •  1/2 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup flaked coconut
  • 1 cup chopped Nickerson Farm’s Black Walnuts
 
 

SYRUP:

 

  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 teaspoon coconut extract
  • 1/2 teaspoon Nickerson Farm’s Pure Black Walnut Extract

Directions

  • In a large bowl, beat the sugar, buttermilk, oil, eggs and extracts until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
  • Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract.
  • Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting. 

Yield: 12 servings.

 

Black Walnut Coconut Cake

Black Walnut Coconut Cake

    

This entry was posted in Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *