Glaze (Optional):

1/2 c. firmly packed light brown sugar
1/4 c. milk
1/2 c. butter

Combine all ingredients in a heavy saucepan. Bring to a full boil and cook, stirring constantly, for 2 minutes. Let cool to lukewarm. Drizzle over cake.

Cake:

2 tsp. vanilla extract
2 c. pecans, chopped
3 c. peeled cooking apples, chopped (Rome or Granny Smith are good)
1/2 c. flaked coconut
Glaze (recipe follows)

Combine flour, baking soda and salt. Mix well. Set aside. Combine oil, eggs, sugar and vanilla. Beat at medium speed of electric mixer for 2 minutes. Add flour mixture. Mix at low speed just until blended. Fold in pecans, apples and coconut. (Batter will be stiff.) Spoon into a greased and floured 10-inch tube pan.

Bake at 350°F for 1 hour and 20 minutes or until cake tests done. Cool cake about 30 minutes. Remove from pan and immediately drizzle glaze over cake.

Yield: one 10-inch cake. Will serve about 20, as it is quite rich.