Ingredients
1 ½ cups unbleached all-purpose flour½ cup unsweetened cocoa powder
½ cup sugar
1 tsp baking powder
¼ tsp salt
2 tbsp softened butter
1 apple (#1 cone)
2 eggs
2/3 cup milk (or soy milk)
2 tsp vanilla extract
½ cup shredded coconut, toasted
½ cup pecan halves, toasted
½ cup caramel topping
Directions
Coat small skillet with cooking spray and place on low to “preheat”. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Stir in grated apple, butter, eggs, milk, and vanilla extract. Mix until well-blended. Pour the batter into small skillet, cover with lid, and turn heat to medium-low. Bake until cake top is no longer wet and center is baked through. Invert onto serving plate and top with caramel topping, pecan halves, and shredded coconut. 
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