You must make this cake. Even if you don’t really enjoy apple cake or coconut. This cake is the bomb. I know it’s spring, and I should be posting something with strawberries or freshly snapped peas, but I just couldn’t wait until fall to share this treasure with you.
It begins with a pretty darned good cake, moist and sweet with bits of coconut and pecans. Then it adds an extra step. When the cake comes out of the oven, you pour over a mixture of butter, buttermilk, whole cane sugar, and vanilla and let it soak in. The result? A caramel-like buttery outside everyone will fight for.
My friend Anna served this for dessert last week while we were visiting in Monterey. After the first bite, I practically begged her for the recipe. I thought it surely contained white flour and white sugar, but she assured me she’d made it with all the “good stuff.” It’s meant to be served at breakfast, but I think it’s well suited for dessert. You’ll thank me when you try it.
Serves 16-20
Keep in mind - you need to pour the sauce over the cake as soon as it comes out of the oven. This recipe was published before I began posting only grain-free recipes on my site. For a grain-free version of this cake click here .
Adapted very loosely from Paula Deen .
Save RecipeIngredients
- 2 cups organic whole cane sugar or sucanat (to read more about this sweetener click here )
- 3 large eggs
- 1 1/2 cups coconut oil
- 1/4 cup orange juice
- 3 cups whole wheat pastry flour (freshly ground preferred)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 3 cups grated fuji apples (I left the skins on)
- 1 cup shredded unsweetened coconut
- 1 cup chopped pecans (optional)
- 1/2 cup unsalted butter
- 1 cup organic whole cane sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 325°F and adjust rack to middle position. Stir together whole cane sugar, eggs, oil, orange juice, whole wheat flour, baking soda, salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).
- Pour the batter into a buttered bundt pan. Bake for 1 1/2 hours until cake tester comes out clean.
- Put butter, whole cane sugar, buttermilk,vanilla and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake. Let the cake stand for 1 hour and then turn it out onto a cake stand. Serve warm or at room temperature.
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