2 c. sugar
1 c. cooking oil
4 eggs, beaten well
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. buttermilk
1 c. flaked coconut
1 c. chopped English walnuts
1 tsp. black walnut extract
2 tsp. coconut extract

Combine sugar, oil and eggs, well beaten. Combine dry ingredients, add to sugar mixture alternately with milk, beating well after each addition. Stir in nuts, coconut and flavorings.

Pour batter into a well greased tube pan (10 inch). Bake at 350 degrees for 1 hour and 10 minutes or until done. Pour hot coconut syrup over cake while hot and still in pan. Leave in pan 4 hours to absorb syrup. Wrap well to keep moist.

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, boil 5 minutes. Remove from heat, stir in flavoring. Add 1/2 cup walnuts and 1/2 cup coconut; pour over cake.