2 c. sugar
3 c. all-purpose flour
1 c. salad oil
4 eggs
1 c. buttermilk
1/2 tsp. salt
1 c. chopped walnuts
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. flaked coconut
2 tsp. coconut extract

Combine sugar, salad oil and eggs; beat well. Combine dry ingredients. Add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut and flavoring. Pour batter into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 5 minutes or until cake tests done. Pour hot coconut syrup over hot cake. Allow cake to remain in pan 4 hours to absorb syrup. Wrap well. Cake will be very moist.

COCONUT SYRUP:

2 tbsp. butter
1 c. sugar
1/2 c. water
1 tsp. coconut flavoring

Combine sugar, water and butter in saucepan. Bring to boil. Boil 5 minutes. Remove from heat. Stir in flavoring. Pour over hot cake.