This recipe was inspired by the Paula Deen. A dense, moist cake loaded with apple and other good stuff!

1.5 cups sugar (I always use organic)

3 eggs, preferably pastured

1.5 cups oil (I like to use avocado oil)

1/4 cup fresh orange juice

1 Tablespoon vanilla extract


3 cups flour (King Arthur is good. I use 1/2 all-purpose and 1/2 whole wheat pastry or spelt flour)

1 teaspoon baking soda

1/4 teaspoon salt

1 Tablespoon ground cinnamon

3 cups finely chopped apples (I use a combination and never peel them)

1 cup dry shredded coconut (Try to get one from the health food store that is not sweetened)

1 cup chopped pecans

  1. Preheat the oven to 325 degrees.
  2. Start by chopping the apples and placing in a bowl with the coconut and pecans. Set aside.
  3. Measure and sift together all of the dry ingredients. Set aside.
  4. In a bowl large enough to hold everything, whisk together the eggs, oil, sugar and orange juice along with the vanilla extract until smooth.
  5. Add the dry ingredients and whisk just until combined.
  6. Switch to a spatula and fold in the apples, coconut and pecans.
  7. Pour into a greased tube or Bundt pan. (I simply use non-stick spray. No need to complicate things here.) Bake for 1 1/2 hours until toothpick inserted in center comes out clean.
  8. Cool in pan for about 15 minutes, then turn out onto cooling rack and cool completely before serving.
  9. Can be wrapped and stored at room temperature for up to 5 day. May also be frozen for up to 2 months. Thaw overnight still wrapped.