Moist Apple and Coconut cake
Today I’m sharing a delicious, super easy recipe for a moist apple, coconut and cinnamon cake. I absolutely love apple desserts, and I know I’m not the only one! This one is soft, flavorful, and full of comfort.
It’s sometimes called an “English cake”, according to an Anglo-Saxon recipe I came across. Apple and coconut are a perfect match, and the tender apple slices on top, dusted with a touch of cinnamon, make it even more irresistible.
You can serve this cake as an afternoon treat or a light dessert after a meal. For extra indulgence, enjoy it with a spoonful of custard.
What I love about this kind of cake, like apple cake or yogurt cake, is that it’s so easy to make.
I often hand my recipe book to my daughter and ask her to bake it for our afternoon snack. She loves baking, and even more when her cake turns out just right !
Table of Contents
Video Recipe
Ingredients:
NB:Find the printable recipe card at the end of the article.
I used a 23 cm (9 inches) springform pan, but you can use a 20 cm (8 inches) one for a taller cake.
- 4 eggs
- 100 g granulated sugar (3.5 oz)
- 150 g unsalted butter (5.3 oz)
- 250 ml whole milk (8.5 fl oz)
- 200 g all-purpose flour (7 oz)
- 100 g shredded coconut ( dried and unsweetened)(3.5 oz)
- 1 packet baking powder (11 g / 0.4 oz)
- 2 packets vanilla sugar
- a pinch of salt
For the topping:
- 1 teaspoon cinnamon
- a pinch of nutmeg (optional)
- 50 g granulated sugar (1.8 oz)
- 4 apples or more, depending on the pan
How to Prepare the Apple and Coconut Cake
Preheat the oven to 180°C (350°F)
Grease and line the bottom of the springform pan with a round of parchment paper.
Cream the butter, then add the sugar and vanilla sugar, mixing well. Add the eggs one at a time, beating after each addition.
Sift the flour and baking powder together, then add them to the mixture. Mix until combined, then gradually whisk in the milk in two additions.
Stir in the shredded coconut until evenly incorporated, then pour the batter into the pan and smooth the top.
Arrange fairly thick apple slices over the entire surface of the cake.
Sprinkle with the mixture of sugar, cinnamon, and a pinch of nutmeg.
Bake for 50 minutes to 1 hour, depending on your oven. A skewer inserted into the center should come out clean.
Let the cake cool slightly, then remove it from the pan and transfer it to a wire rack. Serve warm, at room temperature, or cold, according to your taste.
Coconut and apple cake
I hope you like this cake and that it makes you want to bake it.
Other Easy Cake Recipes
Coconut and apple cake
INGREDIENTS
I used a 23 cm (9 inches) springform pan, but you can use a 20 cm (8 inches) one for a taller cake.
- 4 eggs
- 100 g granulated sugar
- 150 g unsalted butter
- 250 ml whole milk
- 200 g all-purpose flour
- 100 g shredded coconut dried and unsweetened)
- 1 packet baking powder 11 g / 0.4 oz
- 2 packets vanilla sugar
- a pinch of salt
For the topping:
- 1 teaspoon cinnamon
- a pinch of nutmeg optional
- 50 g granulated sugar
- 4 apples or more depending on the pan
PREPARATION
- Preheat the oven to 180°C (350°F)
- Grease and line the bottom of the springform pan with a round of parchment paper.
- Cream the butter, then add the sugar and vanilla sugar, mixing well. Add the eggs one at a time, beating after each addition.
- Sift the flour and baking powder together, then add them to the mixture. Mix until combined, then gradually whisk in the milk in two additions.
- Stir in the shredded coconut until evenly incorporated, then pour the batter into the pan and smooth the top.
- Arrange fairly thick apple slices over the entire surface of the cake.
- Sprinkle with the mixture of sugar, cinnamon, and a pinch of nutmeg.
- Bake for 50 minutes to 1 hour, depending on your oven. A skewer inserted into the center should come out clean.
- Let the cake cool slightly, then remove it from the pan and transfer it to a wire rack. Serve warm, at room temperature, or cold, according to your taste.
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