adapted from Paula Deen's "Grandgirl's Fresh Apple Cake from Georgia"
Preheat oven to 325°
Cake
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
1 tsp cloves
1 tsp nutmeg
1 Tbsp vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Glaze
4 Tbsp butter
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch of salt
1/2 cup heavy cream
Cake
In a large bowl combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon, nutmeg, cloves, and vanilla extract and mix well. Fold in the apples, coconut, and pecans.
Pour the batter into the prepared bundt pan and bake until a tester comes out clean, about 1 1/2 hours.
Glaze
Melt butter in a saucepan over low heat. Stir in both sugars and salt, cook over medium-low heat for two minutes. Add cream and boil for two minutes, stirring constantly.
Pour about 2/3 over the cake while hot. Cool. Invert. Drizzle remaining glaze over the top.