-- Pan grease (see below) or extra vegetable shortening and flour for preparing the pans
-- 3 cups unbleached all-purpose flour
-- 1 teaspoon baking soda
-- 1 teaspoon salt
-- 2 cups sugar
-- 1 1/2 cups canola oil
-- 3 large eggs
-- 1 tablespoon vanilla extract
-- 3 cups 1/2-inch pieces of peeled and cored apples (preferably Winesap)
-- 1 cup black walnuts, coarsely chopped
-- 1 cup sweetened coconut flakes
Preheat the oven to 350°F.
Coat a 10-inch tube pan with pan grease (see below) or a thin layer of shortening with a light dusting of flour.
In medium bowl, sift together the flour, baking soda, and salt.
In a large bowl, whisk together the sugar, oil, eggs, and vanilla until well blended and light yellow in color, 3 minutes.
Whisk the flour mixture into the bowl; the batter will be very stiff.
Using a spatula, fold in the apples, walnuts, and coconut. Spoon the batter into the prepared pan and spread evenly (it will be very thick).
Bake until a toothpick inserted into the center comes out clean, 1 hour and 20 minutes.
Let the cake cool for 20 minutes before removing it from the pan.
Make your own pan grease:
"There’s really no need to buy expensive nonstick spray when you can make your own “pan grease” for baking. This recipe is quick and easy to make, and it will keep in your fridge for up to three months. Since it’s equal parts shortening, oil, and flour, you can make as little or as much as you need. I highly recommend preparing a big batch for your holiday baking!"
Makes 2 1/2 cups
-- 1 cup vegetable shortening
-- 1 cup canola oil
-- 1 cup unbleached all-purpose flour
In the bowl of a stand mixer fitted with the whisk attachment, beat the shortening, oil and flour on low speed until incorporated. Scrape down the sides and around the bottom of the bowl and continue beating on high speed until velvety smooth without any lumps, 3 minutes. The coating will keep in the fridge in an airtight container for up to 3 months. Whisk thoroughly before each use.