2 c. sugar
1 c. oil
4 eggs, beaten
1 c. buttermilk
1 c. chopped pecans
2 tsp. coconut extract
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. coconut

Combine sugar, oil, and beaten eggs; mix well. Combine dry ingredients together. Add to sugar mixture, alternately with buttermilk, beating well after each addition. Stir in nuts, coconut, and flavoring. Pour into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Pour hot coconut syrup over hot cake. Allow cake to remain in pan for about 4 hours to absorb moisture. (Very moist cake.)

COCONUT SYRUP:

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

Combine sugar, water, and butter; bring to a boil and boil for 5 minutes. Remove from heat and stir in flavoring. Pour slowly over hot cake.