This classic ribbon-winner cake is a moist, tender buttermilk sponge bursting with crunch from walnuts and shredded coconut. The secret lies in the simple coconut syrup brushed over the hot cake, which seeps into the crumb for an incredibly rich and flavorful result. It’s a nostalgic dessert that feels both comforting and special, perfect for Sunday suppers or holiday gatherings. The combination of buttery nuts and tropical coconut creates a balance of textures that is hard to resist.
Mary’s Coconut-Walnut Cake
Description
This classic ribbon-winner cake is a moist, tender buttermilk sponge bursting with crunch from walnuts and shredded coconut. The secret lies in the simple coconut syrup brushed over the hot cake, which seeps into the crumb for an incredibly rich and flavorful result. It's a nostalgic dessert that feels both comforting and special, perfect for Sunday suppers or holiday gatherings. The combination of buttery nuts and tropical coconut creates a balance of textures that is hard to resist.Directions
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Grease and flour a 10-inch tube pan or fluted tube pan; set aside.
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Preheat oven to 325°F (165°C).
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In a large mixing bowl, combine eggs, sugar, oil, and coconut extract; beat well until smooth.
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In a separate bowl, sift together the cake flour, baking soda, baking powder, and salt.
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Add the flour mixture to the egg mixture alternately with buttermilk, beating well after each addition until just combined.
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Gently stir in the chopped walnuts and shredded coconut.
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Pour batter into the prepared pan.
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Bake for 60 to 65 minutes, or until a toothpick inserted near the center comes out clean.
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Place cake on a wire rack and cool in the pan for 10 minutes.
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Meanwhile, make the syrup: In a small saucepan, combine sugar, water, and butter.
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Bring syrup to a boil, then reduce heat and simmer uncovered for 2 minutes.
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Remove syrup from heat and stir in coconut extract.
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Remove cake from pan and place on a serving platter or wire rack.
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Using a toothpick or long-tined fork, poke small holes all over the top of the warm cake.
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Brush or spoon the hot coconut syrup evenly over the hot cake, allowing it to soak in.
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Let the cake cool completely before slicing and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 141kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 0.8g4%
- Cholesterol 31mg11%
- Sodium 10mg1%
- Total Carbohydrate 22g8%
- Dietary Fiber 0.3g2%
- Sugars 10g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This cake stores well at room temperature for up to 3 days if covered tightly.
Freezing: The cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Thaw at room temperature before serving.
Ingredient Swap: If you do not have buttermilk, you can substitute milk with 1 tablespoon of lemon juice or vinegar added to it; let it sit for 5 minutes before using.
Pan Choice: A tube pan helps the cake bake evenly and gives it a classic Bundt-style appearance. If you don't have one, two 9-inch round pans can be used, but adjust baking time to 40-45 minutes.
Texture Tip: For extra crunch, you can sprinkle a few extra chopped walnuts on top of the batter before baking.
