2 c. sugar
1 c. Crisco oil
4 eggs, beaten
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. buttermilk
1 c. chopped black walnuts
1 c. flaked coconut
2 tsp. coconut extract
Coconut Syrup (see recipe below)

Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut and flavoring.

Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour 15 minutes or until done. Pour hot coconut syrup over hot cake. Allow cake to remain in pan 2 hours to absorb syrup.

COCONUT SYRUP:

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

Combine sugar, water and butter in a saucepan. Bring to a boil. Boil 5 minutes. Remove from heat; stir in flavoring.