PEAR COCONUT PECAN BUNDT CAKE

This is my original recipe I created after becoming a diabetic. This cake is from my diabetic blog but if you want to sugar it up, go right ahead. Just change the Splenda Granulated to 1 cup granulated sugar and the Splenda Brown Sugar Blend to 1 cup light brown sugar. An equal amount of butter may be substituted for the oils.

2 large eggs
2 large egg whites
1/2 cup olive oil*
1/2 cup canola oil*
1/2 cup unsweetened applesauce
1/2 cup Splenda Brown Sugar Blend
1 cup Splenda Granulated
1 cup all-purpose flour
2 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups chopped pears (or juicy apples)
1 cup unsweetened flaked coconut
1 cup chopped pecans
butter-flavored nonstick cooking spray
Powdered sugar drizzle for glazing, if desired.

In a medium to large mixing bowl, using a heavy-duty electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy.

Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla.

Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combined.

Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
*If you buy these two oils already combined you would use 1 cup.