Buttermilk Coconut Bundt Cake

I made this cake a while back and don't know why I haven't posted it until now.  It's very good. Bundt cakes are one of my favorites.  They are fairly easy to make and go a long way.  I always have to cut  myself a really big slice too.....Just so good!  I found this over at Gulf Coast Gram.  Haven't made many new dishes in a while and I need to start trying some.  It's getting movtivated that is lacking here lately.  I find myself getting very lazy in the winter and love cooking in the summer. Crazy....nothing like heating up the kitchen on an already hot, humid day!!! But I don't care for winter and can't wait for spring already.  In the meantime, I just have to find my motivation again!

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

2 cups granulated sugar

1 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla (or coconut flavoring, I used 1/2 tsp vanilla and 1/2 tsp coconut)

1 cup sweetened flaked coconut

1 cup finley chopped pecans (I omitted these)

Preheat oven to 350 degrees F.  Grease and flour 10-inch Bundt or tube pan.  In a medium bowl, whisk together the flour, baking soda, baking powder and salt.  Set aside.

In a large mixing bowl, beat the eggs at medium speed until well blended.  Add the sugar, oil, vanilla (or coconut flavoring) beating well until well combined.  Add the flour mixture alternately with the buttermilk.  Gently stir in the coconut and pecans and blend well.

Pour batter into prepared baking pan and bake for 60-65 minutes or until tested done.

You can glaze this cake with a glaze made of 1 cup granulated sugar, 1/2 cup water, 2 tablespoons butter, 1 teaspoon vanilla or coconut flavoring.  To make glaze, bring the ingredients to a rolling boil and cook for 1 minute.  Pour glaze over cake while it is still warm and in the pan until the syrup has been absorbed before removing from pan.

I did not make the glaze. I let it cool for 10  minutes before removing from pan.