Preparation time: 30 minutes


Cooking time: 1 hour 10 minutes

Servings: 6 – 8



1 cup coconut oil, room temperature

2 ¾ cups white sugar

4 eggs

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour cream

1 ½ cups chopped walnuts

2 tablespoons ground cinnamon

2 teaspoons vanilla extract

4 cups All-Purpose flour




  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, cream together coconut oil and 2 cups of the sugar until fluffy.
  • Add the vanilla and the eggs, one at a time, beating the mixture well after each egg.
  • In a separate bowl, combine flour with baking powder and baking soda.
  • Alternately add the dry ingredients and the sour cream to the egg mixture, beating just enough after each addition to keep batter smooth.
  • In another bowl, combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
  • Spoon 1/3 of the batter into well-greased, 10” tube pan.
  • Sprinkle with 1/3 of the walnut mixture.
  • Repeat layers two more times.
    • Bake for 70 minutes or until a toothpick inserted near the center comes out clean.
    • Let cake cool in the pan for 10 minutes, then remove pan and let the cake continue cooling on a wire rack.


Nutrition: Calories 170 Fat 5 g Carbohydrate 29 g Protein 4 g