Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped walnuts

  2. 1 cup flaked coconut

  3. 2-1/2 cups all-purpose flour

  4. 1-1/2 cups sugar

  5. 1-1/2 teaspoons baking soda

  6. 1 teaspoon salt

  7. 1/2 teaspoon baking powder

  8. 1/4 teaspoon ground cinnamon

  9. 2 eggs

  10. 1/2 cup evaporated milk

  11. 1/2 cup water

  12. 2 cups finely shredded peeled apples CARAMEL TOPPING:

  13. 1/3 cup packed brown sugar

  14. 1/4 cup evaporated milk

  15. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients. In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly. Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack. Yield: 12-15 servings.


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