Ultra Moist Apple Cake Recipe

Inside you’ll find: An incredibly addicting apple cake recipe that will have your guests begging for more.

I’m not really a cake person. I prefer a good brownie or cinnamon roll to a plain cake with frosting.

In fact for my birthday, I usually opt for these pumpkin bars (I’m an October baby). But everything changed when my mother-in-law introduced me to her drool-worthy apple cake.

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This texture of this cake has so much variety and appeal. The tangy sweet apples and coconut  pair deliciously with the almost crunchy outside. This cake is so moist, you won’t even need a glass of milk!

And folks, if I can pull of a recipe, you know it’s pretty fool proof!

Pictures do not do this justice!

Directions:

For the Cake –

3 eggs

1 1/4 cup oil (I prefer melted coconut oil)

2 cups sugar

2 1/2 cups of SELF-RISING Flour

2 medium apples chopped small

1 cup of shredded coconut

1 cup chopped nuts (your preference, I used chopped walnuts)

 

For the Glaze-

1/2 tsp vanilla

4 Tbsp butter

1/2 cup brown sugar

1/3 cup milk

Blend eggs, oil and sugar well.

Add flour gradually until well blended.

Stir in apples, coconut and nuts.

Pour into a greased and floured angle food or Bundt Cake Pan.

Bake for 1 hour at 350 degrees. Cool in pan for 30 mins. Remove and cool on rack.

Combine ingredients for glaze in a medium sauce pan. Boil for three minutes then pour over cooled cake. Enjoy!

 

Never do boring cake again!