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READY IN:
1hr 30mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
  3. Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
  4. Stir in coconut and pecans.
  5. Spoon into a well greased 10 inch tube pan.
  6. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
  7. Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
  8. Bring to a boil; cook for 5 minutes.
  9. Remove from the heat; add remaining extract.
  10. Slowly pour hot syrup over hot cake.
  11. Cool in pan for 4 hours before removing to serving plate.
  12. Dust with confectioners sugar.

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