Black Walnut Coconut Cake - Stephanie

Black Walnut Coconut Cake - Stephanie Recipe

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Stephanie Dodd


What a bundt cake full of flavor! I found this in a Taste of Home book. I love anything with coconut and nuts! ENJOY!!

★★★★★ 3 votes
8 - 10
10 Min
1 Hr


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2 c
1 c
1 c
canola oil
2 tsp
coconut extract
3 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1 c
flaked coconut
1 c
black walnuts, chopped
1 c
1/2 c
2 Tbsp
1 tsp
coconut extract

How to Make Black Walnut Coconut Cake - Stephanie


  • 1In large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into the sugar mixture until blended. Stir in coconut and walnuts.
  • 2Transfer to a greased and floured bundt pan. Bake at 325 degrees for 60 - 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
  • 3In a saucepan, bring the cup of sugar and water to a boil over medium heat. Cook and stir for five minutes or until mixture is slightly reduced. Remove from heat and 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. ENJOY!

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About Black Walnut Coconut Cake - Stephanie

Course/Dish: Cakes

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