Coconut Pecan Cake

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

Preheat oven to 350F. In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 teaspoons 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.

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