Coconut Black Walnut Cake
A moist and flavorful coconut black walnut cake featuring coconut flavoring and walnuts, ideal for celebrations or dessert tables, offering rich textures and tropical notes.
Ingredients
Instructions
- Combine sugar, oil, and eggs; beat well.
- Combine dry ingredients: flour, salt, soda, baking powder.
- Add dry ingredients alternately with buttermilk to sugar mixture, stirring well.
- Stir in walnuts and coconut flavoring.
- Pour batter into a greased and floured tube pan.
- Bake at 325°F for 1 hour and 5 minutes.
- Pour hot coconut syrup over hot cake.
- Allow the cake to remain in the pan for 4 hours before serving.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites before folding them into the batter. You can substitute the buttermilk with plain yogurt or milk with a splash of vinegar for a similar tang. If you prefer, replace walnuts with pecans or omit nuts entirely for a nut-free version. To enhance coconut flavor, consider adding a few tablespoons of shredded coconut to the batter.
Serving Suggestions
Serve this Coconut Black Walnut Cake as a delightful dessert with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider drizzling the cake with additional coconut syrup or garnishing with toasted coconut flakes. This cake also complements fruit salads or can be enjoyed alongside A Favorite Dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, gently warm slices in the microwave for 15-20 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Black Walnut Cake contains roughly 1535 calories, with 22g protein, 98g carbohydrates, and 123g fat. It is an excellent source of protein (45% of the Daily Value), dietary fiber (38% of the Daily Value), and calcium (38% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1595mg per serving (69% 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 milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This will mimic the tangy flavor of buttermilk and help achieve a similar texture in your cake.
How do I prevent the cake from sticking to the pan?
To prevent sticking, make sure to thoroughly grease and flour your tube pan. You can also use parchment paper in the bottom for added insurance. Let the cake cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely.
What can I do with leftover coconut syrup?
Leftover coconut syrup can be drizzled over pancakes, waffles, or ice cream for an extra touch of flavor. It can also be used as a sweetener in beverages or as a glaze for baked goods. Store it in the refrigerator for up to two weeks in a sealed container.
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).