Apple Coconut Cake

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Nothing beats a morning working hard on a farm in the hot summer sun like a group potluck! Every Wednesday and Friday at Crabtree Farms (where I Workshare), the farmers share lunch together. Every volunteer and employee brings something to contribute. I love the different cooking styles, flavors, and passions; and am amazed that most everyone makes their dishes from scratch!

Anyway, I try to bring a variety of things every week. So one week I’ll make bread, another I’ll bring pasta, another I’ll bring fruit. Usually vegetables aren’t lacking since it’s a vegetable farm so I try to bring a protein or a grain. Dessert isn’t often provided either, though one volunteer in particular always brings wonderful Bakery cookies!

This week I thought I’d bring a dessert since we have so many apples from our tree. So I made Apple Cake.

I got the recipe from a Taste of Home cookbook my mother gave me when I got married. This was my first time trying this recipe but I’d had it doggy-eared for some time now. I modified it slightly, as you’ll see below, using oil instead of butter and adding coconut.

Result? Amazing.

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Apple Coconut Cake
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Ingredients
  1. 1/2 cup oil
  2. 1 cup brown sugar
  3. 1 tsp vanilla
  4. 2 cups flour (1 wheat, 1 white), set aside 1/4 cup for apples
  5. 1 TBS cinnamon
  6. 1 tsp nutmeg
  7. 1/2 tsp salt
  8. 1/2 tsp baking soda
  9. 4 cups peeled and chopped apples
  10. 1/2 cup sweetened coconut
Instructions
  1. Preheat oven to 350┬░F and grease a bundt pan or 13x9 pan.
  2. In a large bowl, mix the oil sugar and vanilla.
  3. In a small bowl, whisk the flour (remember to put aside 1/4 cup), cinnamon, nutmeg, salt, and baking soda. Pour dry ingredients into the large bowl with the wet ingredients and stir 3 times (don't mix all the way yet).
  4. In the small bowl, add the apples and the 1/4 cup of remaining flour. Toss. Add to big bowl along with the coconut and fold the mixture until the flour is just combined (but don't overmix).
  5. Pour into your prepared pan and bake for 30-45 minutes (the recipe says 40-45 minutes but since I used a bundt pan it was different).
  6. Let cool for at least 15 minutes before popping out of the pan onto a cooling rack. Enjoy!
Adapted from Taste of Home
Adapted from Taste of Home
Oh My Foodness! http://oh-my-foodness.com/

 

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