*  Exported from  MasterCook  *

                          Pineapple Apple Cake

Recipe By     : I Can't Believe This Has No Sugar CookBook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Cookbook

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Topping:
   1      c             Unsweetened coconut flakes --
                        - * see notes
     1/2  c             Unsweetened pineapple chunks --
                        - drained & diced
     3/4  c             Apple -- peeled, cored, diced
     1/4  c             Walnuts -- choped
                        Cake:
     1/2  c             Unsweetened pineapple chunks --
                        - drained & diced
   3      xl            Eggs -OR-
   6                    Egg whites
     1/3  c             Vegetable oil -- +1 ts
   1 1/2  c             Unsweetened apple juice
                        - concentrate
   3      ts            Cinnamon -- generous
   2      c             Flour -- +2 tb
   2 1/2  ts            Baking soda

Preheat the oven to 325°F. Grease and flour a 13x9x2" baking pan.

Topping:

In a medium sized bowl place coconut and premoisten. Stir and set
aside.

Dice pineapple and measure out 1/2 cup, place in hand strainer over a
small bowl and press lightly with a spoon to reduce moisture content.
Set aside to drain.

Combine apple and coconut, add cinnamon and chopped nuts, stir in
drained pineapple and mix well; set aside.

Batter:

Measure out a generous half cup, dice and drain as above; set aside.

In a large bowl combine ggs, oil and apple juice concentrate, beat
for 1 minute.

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.

Stir in baking soda quickly and then mix 28 to 20 beats, immediately
pour into prepared pan.

Using your hands, sprinkle topping over batter and then bake 28 to
29 minutes or until a cake tester comes out clean.

Remove pan from oven and place on a wire rack until completely
cooled.

Notes:

Coconut flakes should be premoistened with 1 tb +1 ts vegetable oil
and 1 tb +1 ts water.

Can freeze.


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