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.
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