"Anyone can count the seeds in an apple but only God can count the number of apples in a seed."
~ Robert H. Schuller
~ Apple orchard (Old Mission Peninsula)
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APPLE COCONUT CAKE with BROWN SUGAR GLAZE
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup oil
3 organic eggs
2 1/4 cup sugar
2 tsp. vanilla
2 cups chopped toasted pecans
3 cups peeled and chopped apple
1/2 cup flaked coconut
- Preheat oven to 350-degrees.
- Combine flour, baking soda and salt; set aside.
- Combine oil, eggs, sugar, and vanilla and beat on medium for 2 minutes. Add flour mixture at low just until blended. Fold in toasted nuts, apples and coconut (batter will be stiff).
- Bake in greased & floured tube pan in middle of oven for 1 hour and 25-30 minutes, until toothpick in center comes out clean. Cool in pan for 10 minutes; remove & drizzle with warm Brown Sugar Glaze.
BROWN SUGAR GLAZE
1/2 cup brown sugar
1/2 cup unsalted butter
1/4 cup milk
Combine and bring to full boil, stirring constantly, 2 minutes. Let cool to lukewarm. (2/3 cup)
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