Use ice pick to drain milk from coconut, then break open with a hammer. Remove coconut from shell (pry out with butter knife, if necessary). Leave the brown inner skin on the coconut meat. Grind to fine mealy consistency with blade in food processor.
Cream butter and sugar. Add applesauce and mix well. Mix 3 cups of flour with baking soda. Slowly add to creamed butter, sugar, applesauce mixture and mix well. Add ground coconut and mix well. Put raisins, chopped dates and pecans into a separate bowl and coat with remaining 1 cup of flour. (This keeps fruit from sticking together and allows it to be distributed evenly throughout cake.). Dump entire contents of bowl into batter and fold in gently to mix. Pour into large greased tube pan and bake 2 1/2 hours at 320. Cool in pan for 10 minutes and invert onto plate.
My great-grandmother used to make this cake 1 to 2 weeks before serving (at Thanksgiving or Christmas) and store in a cool place in an old cake tin. It's still good fresh baked, But the longer it sits, the more moist it gets. And yes, 2 1/2 hours is the correct baking time. Her recipe stated 2 1/2 to 3 hours, but 2 1/2 is the time I use!
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 168 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 30.5mg||9 %|
|Sodium 15614.3mg||538 %|
|Potassium 441.8mg||12 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 54.7g|
|Protein 5.9g||8 %|
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Calories per serving: 410
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