SOUTHERN APPLE COCONUT CAKE WITH A BUTTERMILK GLAZ

SOUTHERN APPLE COCONUT CAKE WITH A BUTTERMILK GLAZ image

Yield 16 servings

Number Of Ingredients 18

Ingredients

1 Tablespoon Orange Juice
3 Cups Peeled Apples, Granny Smith, finely chopped
3 Cups All-purpose Flour
1 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1/4 Teaspoon Salt
3 Large Eggs, room temperature
2 Cups Granulated Sugar
1 1/2 Cups Canola Oil
1/4 Cup Orange Juice
1 Cup Sweetened Coconut Flakes, toasted
1 Cup Chopped Pecans, toasted
Buttermilk Glaze:
1/2 Cup Unsalted Butter, 1 stick
1 Cup Granulated Sugar
1/2 Cup Buttermilk, shaken
1/2 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract

Steps:

1. Preheat the oven to 325 degrees/ 315 convection. Generously butter a 10" tube pan with a removable bottom. Line with a cutout of parchment paper and then butter again. Sprinkle with flour and remove any excess. Place the tube pan on a large cookie sheet. 2. PREPARE THE APPLES: In a large mixing bowl add the tablespoon of orange juice. Peel, core and chop the apples; toss in the orange juice. Set aside 3. MAKE THE BATTER: In a large mixing bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. 4. With an electric mixer on medium speed, beat the eggs, sugar, canola oil and orange juice until smooth and lighter in color; about 3 minutes. 5. Lower the speed and slowly add the flour mixture. Beat just until smooth and incorporated. 6. By hand, fold in the coconut and pecans (make sure they are cooled). Gently fold in the apples. The batter will be very thick. 7. Spread the batter evenly into the prepared tube pan and smooth the top. Bake for about 1- 1 1/2 hours or until a tester comes out clean. Remove from the pan after cooling 15 minutes. 8. MAKE THE GLAZE: While the cake is baking make the glaze. In a large saucepan over medium-high heat, melt the butter and then stir in the sugar. Whisk in the buttermilk, baking soda and vanilla and bring to a rolling boil; stirring constantly for about 1 minute. Pour the sauce over the warm cake. Let cool 1 hour before serving. NOTE: You can bake the cake 1 day in advance (store wrapped at room temperature)-- then make the glaze and pour over the cake; let stand 1 hour before serving.