photograph by Matt Hulsman

EDITOR’S NOTE: While the original recipe says to bake this cake for 80 minutes, our recipe tester recommends baking it for no more than 60 minutes.

2 cups sugar
½ cup Crisco oil
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup pecans
1 small can coconut
3 cups tart apples, grated
1 teaspoon salt

Preheat oven to 325 degrees. Combine sugar, oil, vanilla, and eggs; beat well. Sift together dry ingredients. Add slowly to liquid. Fold in nuts, coconut, and apples. Bake in a greased tube pan for 80 minutes. Let cake cool before removing from pan. Make icing by mixing powdered sugar, vanilla, and water; pour over cake while warm.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.