Photo by Gwenael LeVot/iStock
SERVES 8–10
2 cups granulated sugar
1¼ cups vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3 cups raw apples, cored, peeled and diced
1½ cups walnuts or pecans, chopped
1 cup sweetened, flaked coconut
Icing:
1 stick butter
1 cup light brown sugar
¼ cup whole milk
Preheat oven to 350 F. In a mixing bowl, mix sugar, oil and eggs. Add flour, baking soda, salt and vanilla extract. Stir with a spatula. Add apples, walnuts and coconut (batter will be thick). Butter and flour either a Bundt pan or a 10-by-5-by-3-inch loaf pan; pour batter in pan and bake 1 hour and 15 minutes or until a knife inserted comes out clean. Allow to cool for 10 minutes, then gently invert onto a serving plate. To make the icing, in a small saucepan, bring butter, brown sugar and milk to a simmer, stirring often. Pour icing over cake while hot. You can also make slits in cake top with butter knife and pour icing inside and over cake.
LINDA REESE, EASTOVER
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