Prep 20 mins
Cook 2 hrs
Lee, one of the women at my church, is a great cook. She is also borderline diabetic (Type 2). She still eats sugar, but since our pastor and I are diabetic, she makes this cake and brings it for us occasionally.
- 2 cups Splenda granular
- 3 eggs
- 1 1⁄2 cups oil
- 1⁄4 cup orange juice
- 1 tablespoon cinnamon
- 3 cups self-rising flour
- 3 cups chopped apples (peeled, I use Gala, Jonathon, or McIntosh)
- 1 tablespoon vanilla
- 1 cup chopped pecans
- 1 cup unsweetened dried shredded coconut
- Preheat the oven to 325 degrees. Generously spray a Bundt or tube pan.
- Dump all ingredients into a large mixing bowl (don't you just love one bowl recipes?) folding in the apples nuts, and coconut last.
- Pour batter into pan and bake approximately 1 1/2 hours.
- Cool on a wire rack. When serving dust VERY LIGHTLY with powdered sugar (this should be for looks, not the sweet taste).
Made this was so yummy i kept wanting to eat it I changed the recipe a little bit by changing the amount of coconut i used 1/2 cup coconut and 1/2 cup rolled oats, also did the 1/2 apple sauce Made them as muffins as well which other people loved
Great recipe! I substituted applesauce for 1/2 of the oil and it turned out great. The cake was ready after 1 hour.
No one would ever guess this delicious cake doesn't contain sugar. I made it in a bundt pan with no changes. The texture was more "coffe cake" than regular, with a somewhat dry/crumbly top my husband thought was brown sugar topping:) I will definitely be making this cake again. I do think, however, I will start checking for doneness after one hour.