Cake:

2 c. sugar
1 c. salad 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

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°F 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.)

Yields one 10-inch cake.

Coconut Syrup:

1 c. sugar
1/2 c. water
2 tsp. 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.

Yields 3/4 cup.