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 degrees 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 or absorb syrup. Wrap well. (Cake will be very moist.) Yield: 1 (10 inch) cake.

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. Yield 3/4 cup.