Categories: Dessert

Ingredients

• 3 cups finely chopped peeled Pink Lady apples
• 2 tbsp. fresh lemon juice
• 3 1/2 cups all-purpose flour
• 1 cup unsweetened flaked coconut
• 1 cup pecan pieces
• 1 tbsp. ground cinnamon
• 2 tsp baking powder
• 1 1/2 tsp baking soda, divided
• 1/4 tsp kosher salt
• 3 cups sugar, divided
• 1 1/2 cups vegetable oil
• 1/4 cup apple juice
• 3 large eggs, room temp
• 1 tbsp. vanilla extract
• 1/2 cup unsalted butter
• 1/2 cup whole buttermilk

Directions

1. Preheat oven to 350. Spray a 10-inch tube pan with baking spray with flour.

2. In a small bowl, stir together apples and lemon juice. In a large bowl, whisk together flour, coconut, pecans, cinnamon, baking powder, 1 tsp baking soda, and salt; stir in apples.

3. In a medium bow, whisk together 2 cups sugar, oil, apple juice, eggs, and vanilla. Stir sugar mixture into flour mixture until combined. Spread batter into prepared pan.

4. Bake until top is golden brown and dry and a wooden pick inserted near center comes out clean, about 1 hour 15 minutes, loosely covering cake with foil after 30 minutes to prevent overbrowning. Let cool in pan on a wire rack for 10 minutes. Using a wooden pick, prick holes all over top of cake.

5. Meanwhile, in a medium saucepan, bring butter, buttermilk, remaining 1 cup sugar, and remaining 1/2 tsp baking soda to a boil over medium-high heat, stirring constantly. Cook, stirring constantly, for 1 minute. Slowly pour warm sauce all over top of cake in pan. Let cake cool in pan for 1 hour. Remove from pan, and let cool completely on a wire rack.

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