Thursday, 19 September 2013

Apple coconut cake - great as a pudding

Apple and coconut cake
·         175g unsalted butter, softened
·         175g golden caster sugar
·         225g self-raising flour, sifted
·         1tsp baking powder
·         2 eggs, beaten
·         1tsp vanilla extract
·         ½tsp ground cinnamon
·         4 tablespoons milk
·         2 cups apple chopped and peeled (2 large apples)
·         100g dessicated coconut

·         2tbsp Demerara sugar
·         2tbsp desiccated coconut
·         ½ tsp cinnamon
Pre-heat the oven to 180° C

·         Grease and line round 8 inch/20cm springform cake tin with parchment paper
·         Stir together flour, coconut and cinnamon 
·         In separate bowl stir together the topping ingredients
·         Cream together together the butter, sugar and vanilla extract until light and fluffy
·         Beat in the eggs, one at a time, mixing as you go
·         Fold in the flour, baking powder, cinnamon and milk until incorporated, then add the chunks of apple and 75g of desiccated coconut, mixing well.
·         Spoon into the prepared cake tin, and level off with the back of a wet tablespoon
·         Sprinkle over the topping mixture
·         Bake for 40-50m until a cake tester comes out clean when inserted into the centre
·         Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack
·         Cut with very sharp knife

The larger the apple chunks the more likely the cake will fall apart easily. This does not affect the taste.

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