Coconut Buttermilk Bundt Cake
I love coconut! This recipe is adapted from the Lion House Recipes. You will love the absolute moistness of this cake. I love the flakes of coconut throughout. Enjoy!
- 4 whole eggs
- 2 cups sugar
- 1 cup vegetable oil
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoon coconut extract
- 1 cup coconut
- 1 cup walnuts or raisins, optional
Simple Syrup
- 1 cup sugar
- 1/2 cup water
- 3 Tablespoons butter
Preheat oven to 350 degrees. In a large mixing bowl, combine the eggs, sugar and oil. Beat. Sift flour, soda, baking powder and salt. Add the dry ingredients and buttermilk into sugar mixture alternately. Add coconut flavoring and coconut. Generously grease a 10-inch bundt pan and also flour it. Pour batter into pan. Bake for one hour.
To Make Syrup
Combine all ingredients in a saucepan. Bring to a boil and cook for 5 minutes, stirring constantly. When cake is done, leave in pan and pour hot syrup over the top of the cake. Allow it to stand for 4 hours. Remove from pan by inverting on large platter. Hint: While the cake is inverted and still in pan, place a hot washcloth over top. This will help the cake to release. Enjoy!
