Pineapple - Apple Cake

Course : Cakes
Serves: 1
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1 cup unsweetened coconut flakes -- * see note
1/2 cup unsweetened pineapple chunks -- drained and diced
3/4 cup apple -- peeled, cored and diced
1/4 cup walnuts -- choped
1/2 cup unsweetened pineapple chunks -- drained and diced
3 extra large eggs -- or 6 whites
1/3 cup vegetable oil -- plus 1 teaspoon
1 1/2 cups unsweetened apple juice -- concentrate
3 teaspoons cinnamon -- be generous
2 cups flour -- plus 2 tablespoons
2 1/2 teaspoons baking soda

Preparation / Directions:

1. Preheat the oven to 325 degrees. Grease and flour a 13 X9 X 2 inch baking pan. 2. To Make the topping: In a medium sized bowl place coconut and premoisten. Stir and set aside. 3. Dice pineapple and measure out 1/2 cup, place in hand strainer over a small bowl and press lightly with a spoon to reduce moiture content. Set aside to drain. 4. Combine apple and coconut, add cinnamon and chopped nuts, stir in drained pineapple and mix well; set aside. 5. To Make Batter: Measure out a generous half cup, dice and drain as above; set aside. 6. In a large bowl combine ggs, oil and apple juice concentrate, beat for 1 minute. 7. Add drained pineapple and stir; then mix in cinnamon. Add flour a little at a time, stirring after each addition, and then beat well by hand for at least 2 minutes. 8. Stir in baking soda quickly and then mix 28-20 beats, immediately pour into prepared pan. 9. Using your hands, sprinkle topping over batter and then bake 28-29 minutes or until a cake tester comes out clean. 10. Remove pan from oven and place on a wire rack until completely cooled.


Nutritional Information:

2068 Calories (kcal); 111g Total Fat; (47% calories from fat); 56g Protein; 215g Carbohydrate; 750mg Cholesterol; 3373mg Sodium

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