Coconut and apple cake
Very moist and easy apple, coconut, and cinnamon cake. A perfect recipe to make with children for an afternoon snack.
SERVING:8
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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.