2 c. sugar
1 1/2 c. cooking oil
4 eggs
3 c. flour
1 tsp. baking soda
1 tsp. salt
3 c. peeled, sliced apples
1 c. coconut
1 c. chopped pecans
1 tsp. vanilla

Mix sugar and cooking oil. Add eggs, one at a time; beat well after each addition. Sift together the flour, soda, and salt; add gradually, beating well. Add and beat in the apples, coconut, pecans, and vanilla. Batter will be very thick. Bake at 325°F in a well greased and floured tube pan for 1 hour and 20 minutes - do not open oven during this time. Let cool about 10 minutes before removing from pan.

FROSTING FOR FRESH APPLE POUND CAKE:

Bring to a boil in a saucepan:

1 stick butter
1/2 c. chopped pecans
3 tsp. milk

Cook to soft ball stage or 230°F on candy thermometer. Pour this over the cake while it is still warm.