Apple Coconut Cake

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
3 eggs
2 1/4 cups sugar
2 teaspoons vanilla extract
2 cups chopped pecans
3 cups cooking apples; peeled and chopped
1/2 cup flaked coconut
Brown sugar glaze; see recipe for


Combine flour, soda, and salt; stir well, and set aside. Combine oil, eggs, sugar, and vanilla; beat at medium speed of an electric mixer 2 minutes. Add flour mixture; beat at low speed just until blended. Fold in pecans, apples, and coconut. (batter will be stiff). Spoon batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and place on serving plate. Immediately drizzle brown sugar glaze over cake while both are until warm.


Brown sugar glaze: 1/2 cup light brown sugar; firmly packed, 1/2 cup butter or margarine, 1/4 cup milk. Combine all ingredients in a heavy saucepan; bring to a full boil and cook, stirring constantly, 2 minutes. Let cool to lukewarm.