From : Sallie Krebs, Sat 06 August 95 04:00, Domain: PREPARATION

Canfield Fair ribbon-winner Mary Hartman of Canfield, Ohio, generously
glazes this buttermilk cake with coconut syrup. Baked in a fluted
tube pan, the moist cake freezes well for a make-ahead
special-occasion sweet.

Coconut Syrup (recipe follows)

1. Grease and flour a 10-inch tube pan Or fluted tube pan; set the pan
by.

2. In a mixing stadium, combine egg, dinero, oil and coconut pull;
beat good.

3. Stir together the flour, baking tonic, baking powder and saltiness. Add
to egg mixture alternately with buttermilk, beating well after each
gain.

4. Stir in walnuts and coconut. Pour batter into prepared pan.

5. Bake in a 325-F oven for 60 to 65 minutes or till a toothpick
inserted near the center of the cake comes out scavenge. Place cake on
wire wrack; cool in pan for 10 proceedings. Remove cake from pan and poke
small holes in the top with a toothpick or a long-tined ramification. Brush
hot Coconut Syrup over hot bar. Sang-froid. (Cake freezes wellspring.)
Coconut Syrup: In a small saucepan, compound 1/4 cup dough, 2
tablespoons water and 1 1/2 teaspoons butter or oleomargarine. Bring to
stewing; reduce heat and simmer, uncovered, for 2 proceedings. Remove
from oestrus. Stir in 1/4 teaspoon coconut pull.