Black Walnut - Coconut Cake
A moist and flavorful coconut cake with crunchy black walnuts, perfect for special occasions or teatime, offering a rich combination of nutty and tropical flavors.
Ingredients
Instructions
- Combine sugar, oil, and beaten eggs; beat well.
- Combine dry ingredients; stir in chopped black walnuts, coconut, and coconut extract.
- Pour batter into a well-greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 65 minutes or until the cake tests done.
- Pour hot coconut syrup over the hot cake.
- Allow the cake to remain in the pan for 4 hours to absorb the syrup. Wrap well.
- Note: Cake will be very moist.
Tips & Substitutions
For a richer flavor, consider using toasted black walnuts. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. Ensure the eggs are at room temperature for better incorporation. Be careful not to overmix the batter to keep the cake light and fluffy. This cake pairs beautifully with A-1 Hot Buttered Rum Mix for a delightful dessert experience.
Serving Suggestions
Serve the cake as a delightful dessert after a hearty meal, perhaps alongside a scoop of vanilla ice cream. It also pairs well with a cup of coffee or tea for an afternoon treat. Consider garnishing with additional toasted coconut or walnuts for extra texture. This cake is perfect for celebrations or as a sweet ending to a casual gathering.
Storage & Reheating
To store the Black Walnut - Coconut Cake, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator. It can last for up to a week. For longer storage, freeze individual slices in airtight containers. When ready to enjoy, thaw in the refrigerator overnight and bring to room temperature before serving to enhance its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut - Coconut Cake contains roughly 527 calories, with 10g protein, 37g carbohydrates, and 40g fat. It is an excellent source of vitamin C (25% of the Daily Value), dietary fiber (23% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular walnuts instead of black walnuts?
Yes, you can substitute regular walnuts for black walnuts. However, keep in mind that black walnuts have a stronger, earthier flavor. If you prefer a milder taste, regular walnuts will work well in this recipe.
What can I use instead of coconut extract?
If you don't have coconut extract, you can use vanilla extract as an alternative, though it will alter the flavor slightly. For a more coconut-forward taste, consider adding additional shredded coconut to the batter.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times may vary, so keep an eye on it during the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).