Apple Pecan Coconut Cake is a moist, dense cake that combines the natural sweetness of apples with the nuttiness of pecans and the tropical flair of coconut. Popular throughout the mid-20th century, this cake represents a fusion of seasonal fruit baking and pantry staples. It was often baked in a tube pan or Bundt-style mold, making it a centerpiece dessert for family gatherings, potlucks, and holiday tables. The apples keep the crumb soft and tender, while the pecans and coconut add contrasting textures. Its comforting balance of fruit and nut flavors makes it a timeless classic enjoyed warm or at room temperature, often without the need for frosting.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 3 eggs (large )
- 2½ cups granulated sugar
- 2 tsp vanilla extract
- 1 cup pecans (chopped )
- 3 cups apples (chopped, peeled)
- ½ cup flaked coconut
Instructions
Step 1: Prepare Dry Ingredients
- In a large bowl, sift together flour, baking soda, and salt. Mix well.
Step 2: Prepare Wet Mixture
- In a separate bowl, combine vegetable oil, eggs, sugar, and vanilla. Beat at medium speed for 2 minutes until well blended.
Step 3: Combine
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
Step 4: Fold in Add-Ins
- Gently fold in chopped pecans, apples, and coconut. Batter will be thick.
Step 5: Bake
- Pour into a greased and floured 10-inch tube pan. Bake at 350°F (175°C) for 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
- Allow cake to cool in the pan for 15 minutes, then remove and cool completely on a wire rack before serving.
Tips
- Use Granny Smith or Honeycrisp apples for best texture and bright flavor.
- Lightly toast pecans before adding for deeper nut flavor.
- If batter feels stiff (as card notes), this is correct, do not thin.
- Add 1 tsp cinnamon or apple pie spice for a warm flavor profile.
- Dust finished cake with powdered sugar instead of frosting to keep it vintage-style.
- Substitute walnuts for pecans if preferred.
- Add raisins for an old-fashioned variation.
- Bake in Bundt pan if you don’t have a tube pan (adjust bake time slightly).
- Serve slightly warm with vanilla ice cream or whipped cream.
- For stronger coconut flavor, use toasted coconut flakes.
Nutrition
Calories: 435kcalCarbohydrates: 53gProtein: 5gFat: 33gSaturated Fat: 6.5gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 35mgSodium: 170mgPotassium: 160mgFiber: 3gSugar: 34gVitamin A: 80IUVitamin C: 2mgCalcium: 18mgIron: 1.5mg
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