3/4 c. safflower oil
2 eggs
1 tsp. vanilla
2 c. whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cinnamon
3 c. diced peeled apples
1 c. chopped walnuts
2 c. crushed fresh pineapple
1 c. raisins
1 c. shredded fresh coconut

Combine oil and eggs. Beat well. Add vanilla. Sift dry ingredients and add to liquid. Stir in apples, nuts, pineapple, raisins and 3/4 cup coconut. Fill cupcake papers. Top with remaining coconut. Bake at 350 degrees for 30 minutes. (If foil cups are preferred, bake at 350 degrees for 50 minutes.) Makes 2 dozen cupcakes.