Ingredients

Topping:
1 C. unsweetened coconut flakes, pre-moistened with 1 Tbsp. plus 1 tsp.
vegetable oil and 1 Tbsp. plus 1 tsp. water
1/2 C. unsweetened pineapple chunks, drained and diced
3/4 C. apple, peeled, cored and diced
1/4 C. walnuts, chopped
Cake:
1/2 C. unsweetened pineapple chunks, drained and diced
3 extra large eggs, or 6 whites
1/3 C. plus 1 tsp. vegetable oil
1-1/2 C. unsweetened apple juice concentrate
3 tsp. cinnamon
2 C. plus 2 Tbsp. flour
2-1/2 tsp. baking soda

Cooking Instructions

Preheat oven to 325 degrees F. Grease and flour a 13 by 9 by 2 inch baking pan. To Make Topping: In a medium-sized bowl, place coconut and pre-moisten. Stir and set aside. Dice pineapple and measure out 1/2 C.; 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. To Make Batter: Measure out a generous half-C., dice and drain as above; set aside. In a large bowl combine eggs, oil and apple juice concentrate; beat for 1 minute. Add drained pineapple; 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 18 to 20 beats; immediately pour into prepared pan. Using hands, sprinkle topping over batter, 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)