Apple and cinnamon are perfect together but, what about adding coconut? This no butter apple and coconut cake is my favourite cake at moment! I love coconut
It’s sweet but not too sweet, moist and super fluffy. Sprinkled with desiccated coconut to add more flavour. The batter is made using oil and milk. Thanks to them the cake is tall and really really light. I love buttery cakes, but I find that oil, especially sunflower and peanut oil, makes cakes more soft and “airy”. This apple and coconut cake stays moist for days and it’s perfect with tea or coffee.
It’s also very easy to prepare. You can use any kind of apples, I used Royal gala bought from a local farm. For a delicious cake you need to mix the apple slices with lemon juice, a couple of tablespoons of caster sugar and ground cinnamon. I always do this for any kind of apple cake and I let the slices macerate while I prepare the batter. You can add more sugar if you like and swap the cinnamon with other spices like cardamom or ginger.
The batter is made using just an electric mixer and a bowl. Start beating the eggs with the sugar for at least 8-10 minutes until you have a pale and fluffy mixture. Then slowly pour in the oil and the milk, add the flour sifted with baking powder and then fold in the desiccated coconut. Pour the batter in the cake tin and arrange the apple slices, drained from the juice, on top of the cake. Bake for 40-50 minutes into the oven preheated to 170°C and serve sprinkled with icing sugar and desiccated coconut.
No butter apple and coconut cake
- medium eggs: 3
- caster sugar: 150 grams
- sunflower oil: 90 grams
- milk: 100 grams
- plain flour: 200 grams
- baking powder: 16 grams
- desiccated coconut: 50 grams
- apples: 3-4
- lemon , the juice: 1
- ground cinnamon , to taste
- caster sugar: 2-3 tbsp
- desiccated coconut: 1 tbsp
- icing sugar
- Preheat the oven to 170°C. Grease and line a 20-22 cm round cake tin with parchment paper.
- Peel and core the apples. Cut them into thin slices and place into a bowl with the lemon juice, 2-3 tablespoons of caster sugar and ground cinnamon (to taste). Mix well and cover.
- Sift the flour with baking powder. Set aside.
- Beat the eggs with the caster sugar using an electric mixer until pale and fluffy.
- Slowly add the oil and then the milk while mixing on low speed.
- Add the flour and baking powder and mix until well combined.
- Then stop the mixer and add the desiccated coconut. Fold it using a spatula then pour the batter into the prepared cake tin.
- Drain the apple slices from the juice and arrange them on the top of the batter.
- Bake the cake in the preheated oven for about 40-50 minutes or until a skewer inserted into the centre comes out clean.
- Let the cake cool down completely into the tin then transfer on a plate. Sprinkle with icing sugar and desiccated coconut and serve.