Coconut-Black Walnut Pound Cake

2 c. sugar
1 c. salad oil
4 eggs, beaten
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 c. buttermilk
1 c. chopped black walnuts
1 c. flaked coconut
2 tsp. coconut extract
Coconut Syrup (recipe follows)

Note: You can use twice the amount of walnuts and coconut. Use real butter.

Combine sugar, salad oil and eggs; beat well. Combine dry ingredients; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut and flavoring. Pour batter into a well greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 5 minutes or until cake tests done. Pour hot Coconut Syrup over hot cake. Allow cake to remain in pan for 4 hours to absorb syrup. Wrap well. Cake will be very moist.

Coconut Syrup:
1 c. sugar
1/2 c. water
2 Tbsp. butter or margarine
1 tsp. coconut extract
Combine sugar, water and butter in a saucepan and bring to a boil. Boil for 5 minutes; remove from heat. Stir in flavoring.

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