1. 1. Preheat the oven to 325 degrees.

2. Grease and flour a 13 X9 X 2 inch baking pan. 2. To Make the topping: In a medium sized bowl place coconut and premois ten. Stir and set aside.

3. 3. Dice pineapple and measure out 1/2 cup, place in hand strainer over a small bowl and press lightly with a spoon to reduce moiture content.

4. Set aside to drain.

5. 4. Combine apple and coconut, ad d cinnamon and chopped nuts, stir in drained pineapple and mix well; set aside.

6. 5. To Make Batter: Measure out a generous half cup, dice and drain as above; set aside.

7. 6. In a large bowl combine ggs, oil and apple jui ce concentrate, beat for 1 minute.

8. 7. Add drained pineapple and stir; then mix in cinnamon.

9. Add flour a little at a time, stirring after each addition, and then beat well by hand for at least 2 minutes.

10. 8. Stir in baking soda quickly and then mix 28-20 beats, immediately pour into prepared pan. 9. Using your hands, sprinkle topping over batter and then bake 28-29 min utes or until a cake tester comes out clean.

11. 10. Remove pan from oven and plac e on a wire rack until completely cooled.