2 c. sugar
1 c. salad oil
4 eggs, beaten
3 c. all purpose flour
1/2 tsp. salt
1 c. flaked coconut
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. buttermilk
1 c. chopped black walnuts
1 tsp. coconut extract
Coconut syrup - recipe follows

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 flavorings. Pour butter into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 65 minutes. Pour hot coconut syrup over hot cake. Allow cake to remain in pan 4 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 and boil 5 minutes. Remove from heat, stir in flavoring. Cake will be moist. Syrup is optional. Wrap cake well.