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Moist Coconut Cake with Nuts is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 cups sugar
1 cup oil
4 eggs, beaten
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped walnuts, pecans, or black walnuts
1 (3 1/2) ounce can coconut
2 teaspoons coconut flavoring
Combine sugar, oil, and eggs; beat well. Add dry ingredients alternately with buttermilk. Stir in the nuts, coconut, and coconut flavoring. Mix well. Pour into greased and lightly floured tube pan. Bake at 350 degrees for 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean. Leave cake in pan and pour the syrup over the hot cake. Allow the cake to stay in the pan for 3 to 4 hours for the syrup to be absorbed.
Syrup:
1 cup sugar
1/2 cup water
2 tablespoons margarine
1 teaspoon coconut flavoring
Boil sugar, water and margarine for 5 minutes. Add flavoring and stir well. Pour over cake.
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