Pineapple - Apple Cake

Photo: flickr user Dan Bock

Ingredients

1 cup Unsweetened coconut flakes, * see note

1/2 cup Unsweetened pineapple chunks, drained & diced

3/4 cup Apple, peeled, cored and diced

1/4 cup Walnuts, choped

1/2 cup Unsweetened pineapple chunks, drained and diced

3 Extralarge eggs, or 6 whites

cup Plus 1 tsp. vegetable oil

1 1/2 cups Unsweetened apple juice, concentrate

3 teaspoons Cinnamon, be generous

2 cups Plus 2 Tbsp. flour

2 1/2 teaspoons Baking soda

Preparation

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.

NOTES :* Coconut flakes should be premoistened with 1 Tbsp. plus 1 tsp. vegetable oil and 1 Tbsp. plus 1 tsp. water. Can freeze.