Coconut Pecan Bundt Cake

Submitted by Theresa Thunderbird

• Ready In: 1hr 30mins
• Ingredients: 13
• Yields: 1 cake
• Serves: 8

ingredients

• 4 eggs
• 3 cups sugar, divided
• 1 cup vegetable oil
• 3 teaspoons coconut extract
• 3 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 cup buttermilk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1⁄2 cup water
• 2 tablespoons butter
• powdered sugar

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.