Total Time
2hrs 20mins
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.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees. Generously spray a Bundt or tube pan.
  2. Dump all ingredients into a large mixing bowl (don't you just love one bowl recipes?) folding in the apples nuts, and coconut last.
  3. Pour batter into pan and bake approximately 1 1/2 hours.
  4. Cool on a wire rack. When serving dust VERY LIGHTLY with powdered sugar (this should be for looks, not the sweet taste).
Most Helpful

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

Trisha L. August 19, 2015

Great recipe! I substituted applesauce for 1/2 of the oil and it turned out great. The cake was ready after 1 hour.

rn January 12, 2009

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.

Roosmom January 19, 2006