4 eggs
3 c. sugar, divided
1 c. vegetable oil
3 tsp. coconut extract, divided
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1 c. flaked coconut
1 c. chopped pecans
1/2 c. water
2 tbsp. butter
confectioners sugar (optional)

In a mixing bowl combine eggs, 2 cups of the sugar, oil, and 2 teaspoons coconut extract. Mix well. In a separate bowl combine flour, baking powder, and salt; add to egg mixture alternately with buttermilk, just until moistened. Stir in coconut and pecans. Spoon into a greased 10-inch bundt pan.

Bake at 350°F for 60-70 minutes, or until toothpick inserted near center comes out clean.

Meanwhile, in a saucepan combine the water, butter, and remaining sugar. Bring to a boil and cook for 5 minutes. Remove from heat. Add remaining extract. Slowly pour hot syrup over hot cake. Cool in pan 4 hours before removing to a serving plate. Dust with confectioners sugar if desired.