Pineapple – Apple Cake

–CAKE–
1/2 c Unsweetened pineapple
-chunks, drained and diced
3 Extralarge eggs; or 6 whites
1/3 c Plus 1 tsp. vegetable oil
1 1/2 c Unsweetened apple juice;
-concentrate
3 ts Cinnamon; be generous
2 c Plus 2 Tbsp. flour
2 1/2 ts Baking soda

1. Preheat the oven to 325 degrees. Grease and flour a 13 X9 X 2 inch
baking pan. 2. To Make the topping: In a medium sized bowl place coconut
and premoisten. Stir and set aside. 3. Dice pineapple and measure out 1/2
cup, place in hand strainer over a small bowl and press lightly with a
spoon to reduce moiture content. Set aside to drain. 4. Combine apple and
coconut, add cinnamon and chopped nuts, stir in drained pineapple and mix
well; set aside. 5. To Make Batter: Measure out a generous half cup, dice
and drain as above; set aside. 6. In a large bowl combine ggs, oil and
apple juice concentrate, beat for 1 minute. 7. Add drained pineapple and
stir; then mix in cinnamon. Add flour a little at a time, stirring after
each addition, and then beat well by hand for at least 2 minutes. 8. Stir
in baking soda quickly and then mix 28-20 beats, immediately pour into
prepared pan. 9. Using your hands, sprinkle topping over batter and then
bake 28-29 minutes or until a cake tester comes out clean. 10. Remove pan
from oven and place on a wire rack until completely cooled.