Coconut Pecan Bundt Cake - cooking recipe

Ingredients

4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
powdered sugar

Preparation

Preheat oven to 350 degrees F.
In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
Stir in coconut and pecans.
Spoon into a well greased 10 inch tube pan.
Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
Bring to a boil; cook for 5 minutes.
Remove from the heat; add remaining extract.
Slowly pour hot syrup over hot cake.
Cool in pan for 4 hours before removing to serving plate.
Dust with confectioners sugar.