Pineapple - apple cake

Yield: 1 Servings

Measure Ingredient
1 cup Unsweetened coconut flakes; * see note
½ cup Unsweetened pineapple chunks, drained & diced
¾ cup Apple; peeled, cored and diced
¼ cup Walnuts; choped
½ cup Unsweetened pineapple chunks, drained and diced
3 \N Extralarge eggs; or 6 whites
⅓ cup Plus 1 tsp. vegetable oil
1½ cup Unsweetened apple juice; concentrate
3 teaspoons Cinnamon; be generous
2 cups Plus 2 Tbsp. flour
2½ teaspoon Baking soda

TOPPING

CAKE

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 ½ 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.

Recipe by: I Can't Believe This Has No Sugar CookBook Posted to recipelu-digest Volume 01 Number 162 by Sewgoode@... on Oct 25, 1997

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