Apple Pecan Coconut Cake
A delightful dessert combining apples, pecans, and coconut, topped with a creamy glaze. Perfect for any gathering or as a cozy afternoon treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use gluten-free all-purpose flour for a gluten-free option.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce Unsweetened applesauce is recommended.
- 4 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 2 cups peeled and chopped apples Use Granny Smith or Honeycrisp apples for the best flavor.
- 1 cup shredded coconut
- 1 cup chopped pecans Can substitute with walnuts or almonds.
Glaze
- 4 oz cream cheese At room temperature for easier mixing.
- 1 cup powdered sugar
- 2 tablespoons milk Use as needed for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat together granulated sugar, brown sugar, oil, applesauce, and eggs until smooth.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in apples, coconut, and pecans.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before drizzling with cream cheese glaze.
Glazing
- For the glaze, mix together cream cheese, powdered sugar, and milk until smooth, then drizzle over the cooled cake.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days. Refrigerate for about a week or freeze for around three months. Consider adding cinnamon for an extra kick.