TOPPING 1 Cup unsweetened coconut flakes — * see note
1/2 Cup unsweetened pineapple chunks — drained & diced
3/4 Cup apple, peeled — cored and diced
1/4 Cup walnuts — choped
CAKE 1/2 Cup unsweetened pineapple chunks — drained and diced
3 extra large eggs — or 6 whites
1/3 cup vegetable oil — plus 1 teaspoon
1 1/2 cups unsweetened apple juice — concentrate
3 tsp. cinnamon — be generous
2 cups flour — plus 2 tablespoons
2 1/2 tsp. baking soda
1. Preheat the oven to 325 degrees. Grease and flour a 13 X9 X 2 inch baking pan. 2. To Make the topping: In a medium sized bowl place coconut and premois ten. Stir and set aside. 3. Dice pineapple and measure out 1/2 cup, place in hand strainer over a small bowl and press lightly with a spoon to reduce moiture content. Set aside to drain. 4. Combine apple and coconut, ad d cinnamon and chopped nuts, stir in drained pineapple and mix well; set aside. 5. To Make Batter: Measure out a generous half cup, dice and drain as above; set aside. 6. In a large bowl combine ggs, oil and apple jui ce concentrate, beat for 1 minute. 7. 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. 8. Stir in baking soda quickly and then mix 28-20 beats, immediately pour into prepared pan. 9. Using your hands, sprinkle topping over batter and then bake 28-29 min utes or until a cake tester comes out clean. 10. Remove pan from oven and plac e on a wire rack until completely cooled.