Batter:

2 c. sugar
1 c. vegetable oil
1 tsp. baking soda
3 eggs
1 tsp. salt
3 c. all purpose flour
1 tsp. ground cinnamon
2 tsp. vanilla
3 c. apples, peeled and chopped
2 c. flaked coconut
1 c. pecans, chopped

Preheat oven to 325°F. Grease and flour a 9 or 10 inch tube pan. Mix together sugar and oil. Add eggs and beat well. Blend in flour, cinnamon and vanilla. Stir in apples, coconut and pecans. Spoon batter into prepared pan.

Bake 1 1/2 hours or until wooden toothpick inserted in center of cake comes out clean. Remove cake from oven and immediately pour the hot caramel topping over the hot cake and allow to soak in.

Allow cake to cool completely (overnight) before removing from pan.

Caramel Topping:

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

Combine all ingredients in sauce pan. Heat and stir until blended and mixture boils. Pour over hot cake.