Sift flour, soda, and cinnamon onto wax paper. Combine sugar, eggs, oil, vanilla, and orange juice in a large bowl. Beat with an electric mixer until well blended. Stir in flour mixture until well mixed. Fold in apple, walnuts and coconut. Spoon into a well-greased and floured 10 x 4 inch angel cake tube pan.
Bake in a slow oven, 325 degrees, 1 1/2 hours or until top springs back when pressed lightly with fingertip.
When cooled for 15 minutes, remove from pan onto a serving plate with raised edge. Puncture top of cake all over with a wooden pick or skewer. Spoon hot buttermilk sauce over warm cake several times until cake absorbs most of it. Let stand about an hour before serving.
Buttermilk Sauce: Combine above in medium size saucepan. Cook, stirring constantly, over medium heat until mixture comes to boiling. Pour over the Apple Cake. |