INGREDIENTS
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla (or coconut flavoring, I used 1/2 tsp vanilla and 1/2 tsp coconut)
1 cup sweetened flaked coconut
1 cup finley chopped pecans (I omitted these)
METHOD
Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt or tube pan. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, beat the eggs at medium speed until well blended. Add the sugar, oil, vanilla (or coconut flavoring) beating well until well combined. Add the flour mixture alternately with the buttermilk. Gently stir in the coconut and pecans and blend well.
Pour batter into prepared baking pan and bake for 60-65 minutes or until tested done.
You can glaze this cake with a glaze made of 1 cup granulated sugar, 1/2 cup water, 2 tablespoons butter, 1 teaspoon vanilla or coconut flavoring. To make glaze, bring the ingredients to a rolling boil and cook for 1 minute. Pour glaze over cake while it is still warm and in the pan until the syrup has been absorbed before removing from pan.
I did not make the glaze. I let it cool for 10 minutes before removing from pan.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
