Black Walnut Coconut Cake

Name: Black Walnut Coconut Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters chopped black walnuts; 2 Tbsps butter; 237 milliliters buttermilk; 237 milliliters canola oil; 237 milliliters flaked coconut; 1 teaspoon coconut extract; 4 eggs; 710 milliliters all-purpose flour; 1 teaspoons salt; 237 milliliters sugar; 118 milliliters water

The recipe Black Walnut Coconut Cake can be made in approximately 1 hour and 25 minutes. This recipe covers 10% of your daily requirements of vitamins and minerals. This dessert has 373 calories, 9g of protein, and 19g of fat per serving. This recipe serves 12. It can be enjoyed any time, but it is especially good for Mother's Day. 1 person found this recipe to be delicious and satisfying. A mixture of water, sugar, canolan oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended.

Ingredients you will need

Buttermilk

Extract

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts.

Ingredients you will need

Baking Soda

Coconut

Walnuts

All Purpose Flour

Sugar

Salt

Transfer to a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying Pan

Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.

Equipment you will use

Toothpicks

Oven

Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat; stir in butter and extract.

Ingredients you will need

Extract

Butter

Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

Ingredients you will need

Syrup

Equipment you will use

Wire Rack

Skewers

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 237milliliters

chopped black walnuts 2Tbsps

butter 237milliliters

buttermilk 237milliliters

canola oil 237milliliters

flaked coconut 1teaspoon

coconut extract 4

eggs 710milliliters

all-purpose flour 1teaspoons

salt 237milliliters

sugar 118milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coconut Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "