Ingredients
4 large eggs, room temperature3 cups sugar, divided1 cup vegetable oil3 teaspoons coconut extract, divided3 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1 cup buttermilk1 cup sweetened shredded coconut1 cup chopped pecans1/2 cup water2 tablespoons butterConfectioners’ sugar, optional
Preparation
In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans.
Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract.
Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners’ sugar if desired.
