Bette's Coconut Cake
Bette's Coconut Cake recipe
Yield
16 servingsPrep
30 minCook
1½ hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large | eggs |
|
| 2 | cups | sugar |
|
| 1 | cup | vegetable oil |
|
| 2 | teaspoons | coconut extract | * |
| 3 | cups | all-purpose flour |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | baking powder |
|
| ½ | teaspoon | salt |
|
| 1 | cup | buttermilk |
|
| 1 | cup |
coconut
flaked |
*
|
| 1 | cup |
nuts
chopped |
|
| syrup | |||
| 1 | cup | sugar |
|
| ½ | cup | water |
|
| 2 | tablespoons | butter |
|
| 1 | teaspoon | coconut extract | * |
Directions
Beat eggs in large bowl. Add and blend in the sugar, salad oil, and coconut flavoring.
Add sifted dry ingredients alternately with the buttermilk. Add the coconut and the nuts. Pour into a greased and floured tube pan. Bake 1¼ hours.
Meanwhile make syrup. Bring sugar, butter and water to a boil. Boil 1 minute.
Add coconut flavoring. Pour hot syrup over the top of warm cake and allow to stand for 4 hours before removing from pan.
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