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

Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients, add to sugar mixture alternating with buttermilk beating after each addition. Stir in nuts, coconut and flavoring. Pour in well greased and floured 10" tube pan. Bake at 325 degrees for 1 hour and 5 minutes or until cake tests done. Pour hot coconut syrup over hot cake. Leave cake in pan 4 hours to absorb syrup.

COCONUT SYRUP:

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

Combine sugar, water, butter, coconut and walnuts in saucepan, boil 2 or 3 minutes. Remove from heat. Stir in extract. Pour over cake.