Here is a recipe that won a best in show prize for Virginia Price at the Laramie County Fair in Wyoming. The cake was featured on The Chew, as well as, A Taste Of Home. The sugary topping along with the pecans remind me of Southern desserts. It has a duo texture that is moist on the inside and crunchy on the outside. For all of its deliciousness, the cake is surprisingly easy to make:
2 cups sugar (Too sweet for me! I use 1 cup sugar)
1 cup butter (I lighten it up a bit by reducing the butter to 1/2 cup and adding 1/2 cup applesauce.)
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
Directions for the cake:
1) In a large bowl, mix the first eight ingredients in order until moist, but don't over mix.
2) Stir in the coconut and pecans.
3) Spoon into a well greased brundt pan and bake at 350 degree F for 60-70 minutes, or until done in the center.
4) Let cool for about 10 minutes, and remove from the bundt pan. Transfer to a serving plate.
Ingredients for the syrup topping
2 tablespoons butter
1 cup sugar
1 teaspoon coconut extract
Confectionery sugar for dusting.
Directions for the Topping
1. In a sauce pan on the stove top combine the water, butter and sugar.
2. Bring to a boil and cook for 5 minutes while stirring occasionally.
3. Turn off the heat and add 1 teaspoon of coconut extract to the syrup.
4. Next pour the hot syrup over the warm cake.
5. Let cool and soak for 4 hours. It will form a crust.
If you like, dust the cake with confectionery sugar, a little shredded coconut and ground pecans before serving.
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