INGREDIENTS

INSTRUCTIONS

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 premoisten. 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, add 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 juice 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
minutes or until a cake tester comes out clean. 10. Remove pan  from
oven and place on a wire rack until completely cooled.  NOTES : *
Coconut flakes should be premoistened with 1 Tbsp. plus 1  tsp.
vegetable oil and 1  Tbsp. plus 1 tsp. water. Can freeze. Recipe  by: I
Can't Believe This Has No Sugar CookBook  Posted to recipelu-digest
Volume 01 Number 162 by Sewgoode@aol.com on  Oct 25, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 2177
Calories From Fat: 673
Total Fat: 76.4g
Cholesterol: 0mg
Sodium: 3176.1mg
Potassium: 2341.7mg
Carbohydrates: 343.1g
Fiber: 11.7g
Sugar: 138.3g
Protein: 32g