If you love easy homemade apple desserts, you’ll want to try this moist apple and coconut cake. Made with juicy apples, shredded coconut, and warm cinnamon, it’s soft, tender, and full of comforting flavors.
The apple slices baked on top become beautifully tender and lightly caramelized around the edges, while the coconut adds a subtle sweetness and pleasant texture to the cake. This rustic apple and coconut cake is simple enough for everyday baking but special enough to serve when you have guests.
It’s delicious with a cup of tea or coffee for an afternoon treat, but it also makes a lovely dessert after a meal, served with a spoonful of vanilla custard.
If you’re looking for another easy apple cake, try my Apple Cake.
Table of Contents
What You’ll Love About This Apple and Coconut Cake
Simple ingredients: You only need everyday baking ingredients to make this homemade apple cake.
Easy to prepare: The batter comes together quickly, making it a great choice when you want a homemade dessert without complicated steps.
Soft and moist: The apples help keep the cake wonderfully tender, while the shredded coconut adds a delicate texture.
Warm, comforting flavors: Apples, coconut, and cinnamon make a delicious combination that’s perfect for cozy baking days.
Versatile: Serve it plain with coffee or tea, or warm it up and add vanilla ice cream, whipped cream, or vanilla custard for a more indulgent dessert.
Video Recipe
Ingredients
Note: Find the printable recipe card at the end of the article.
I used a 9-inch (23 cm) springform pan, but you can use an 8-inch (20 cm) springform pan for a taller cake.
- 4 large 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 unsweetened shredded coconut (3.5 oz)
- 3 teaspoons baking powder (11 g / 0.4 oz)
- 1¼ tablespoons vanilla sugar (15 g / 0.5 oz) or 1 teaspoon vanilla extract
- A pinch of salt
For the topping:
- 1 teaspoon ground cinnamon
- A pinch of nutmeg (optional)
- 50 g granulated sugar (1.8 oz)
- 4 apples, or more depending on the size of the pan
How to Make the Apple and Coconut Cake
Preheat the oven to 350°F (180°C).
Grease the springform pan and line the bottom with a round of parchment paper.
Cream the butter until smooth, then add the sugar and vanilla sugar and mix well. Add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder together, then add them to the mixture. Mix until just combined, then gradually whisk in the milk in two additions.
Stir in the shredded coconut until evenly incorporated. For an extra apple flavor, you can also fold in a few small diced apples. Pour the batter into the prepared pan and smooth the top.
Mix the sugar, cinnamon, and a pinch of nutmeg together to make the topping.
Arrange fairly thick apple slices over the entire surface of the cake, then sprinkle the topping evenly over the apples.
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 chilled, according to your preference.
For an extra touch, sprinkle with a little shredded coconut before serving.
How to Store Apple and Coconut Cake
Store the cake in an airtight container at room temperature for 2 to 3 days.
For longer storage, refrigerate the cake in an airtight container for up to 1 week. Let it come to room temperature before serving for the best texture and flavor.
You can also freeze the cake for up to 2 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature before serving.
FAQ – Moist Apple and Coconut Cake: Frequently Asked Questions
Click on a question below to reveal the answer.
What are the best apples to use for baking this cake?
You can use almost any variety of apple for this cake. Firm apples that hold their shape well when baked, such as Honeycrisp, Gala, Braeburn, Fuji, or Granny Smith, are all good choices. For a slightly tart flavor that balances the sweetness of the coconut, Granny Smith apples are especially delicious.
Can I add diced apples to the cake batter?
Yes. For an even more pronounced apple flavor, you can fold a few small diced apples into the batter before pouring it into the pan.
Can I make this cake without coconut?
Yes, you can omit the shredded coconut. Since the coconut adds dry ingredients to the batter, if the batter seems too thin after removing it, add a little more flour until you reach the consistency of a cake batter.
Can I substitute the apples with another fruit?
Yes, you can replace the apples with pears for a delicious variation. Choose a firm variety that will hold its shape well during baking.
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Moist Apple and Coconut Cake
INGRÉDIENTS
I used a 9-inch (23 cm) springform pan, but you can use an 8-inch (20 cm) springform pan for a taller cake.
- 4 large eggs
- 100 g granulated sugar
- 150 g unsalted butter
- 250 ml whole milk
- 200 g all-purpose flour
- 100 g unsweetened shredded coconut
- 3 teaspoons baking powder 11 g / 0.4 oz
- 1¼ tablespoons vanilla sugar 15 g / 0.5 oz or 1 teaspoon vanilla extract
- A pinch of salt
For the topping:
- 1 teaspoon ground cinnamon
- A pinch of nutmeg optional
- 50 g granulated sugar
- 4 apples or more depending on the size of the pan
PRÉPARATION
- Preheat the oven to 350°F (180°C).
- Grease the springform pan and line the bottom with a round of parchment paper.
- Cream the butter until smooth, then add the sugar and vanilla sugar and mix well. Add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together, then add them to the mixture. Mix until just combined, then gradually whisk in the milk in two additions.
- Stir in the shredded coconut until evenly incorporated. For an extra apple flavor, you can also fold in a few small diced apples. Pour the batter into the prepared pan and smooth the top.
- Mix the sugar, cinnamon, and a pinch of nutmeg together to make the topping.
- Arrange fairly thick apple slices over the entire surface of the cake, then sprinkle the topping evenly over the apples.
- 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 chilled, according to your preference.
- For an extra touch, sprinkle with a little shredded coconut before serving.
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