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

Combine sugar, salad oil and eggs. Beat well. Combine dry ingredients. Add sugar mixture alternately with buttermilk; beating well after each addition. Stir in nuts, coconut and flavoring. Bake in 10 inch tube pan 1 hour and 5 minutes at 350 degrees. Pour hot syrup over cake and let stand 4 hours or more to absorb.

COCONUT SYRUP:

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

Put in pan and bring to a boil, stirring constantly.