Apple and coconut cake, a soft and fragrant dessert, perfect for a snack but great at any time of the day. The recipe is very simple, the batter is prepared in a few minutes, then covered with lots of thinly sliced apples and baked. After baking, you can make the cake even more beautiful by brushing it with a little jam… try this delicious dessert, and if you love apple cakes, here you can find all the recipes.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Oven
- Seasonality: Autumn, Winter
- Energy 293.41 (Kcal)
- Carbohydrates 29.84 (g) of which sugars 15.80 (g)
- Proteins 4.17 (g)
- Fat 18.69 (g) of which saturated 2.24 (g)of which unsaturated 10.32 (g)
- Fibers 0.95 (g)
- Sodium 17.23 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 apples (large)
- 1 3/4 cups all-purpose flour
- 1 1/2 cups coconut flour
- 4 eggs
- 3/4 cup sugar
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 packet baking powder
- lemon zest
- lemon juice
- 1 tbsp apricot jam (optional)
- grated coconut (optional)
Tools
- Cake Pan 9-10 inches
- Parchment Paper
- Bowl
- Hand Mixer
Preparation
Peel the apples, remove the core and slice them. Place them in a bowl and sprinkle with lemon juice to prevent browning.
Using a hand mixer, beat the eggs with the sugar and the grated zest of a lemon (untreated).
When they are fluffy, pour in the oil and the milk, continuing to mix with the beaters.
Then add the sifted flour, baking powder, and coconut flour, mixing a little at a time until you get a homogeneous and thick batter.
Line the cake pan with parchment paper, pour the batter in and level it (1).
Place the apples all over the surface, inserting the slices into the batter (2). If desired, sprinkle with brown sugar.
Place the dessert in a static oven at 356°F and bake for 45-50 minutes, always checking the doneness with a toothpick.
Once done, remove the cake from the oven and let it cool completely.
If desired, you can “glaze” the surface with the jam: heat it for a few seconds in a saucepan (you can add lemon juice or some liqueur) to make it liquid, then brush it over the apples (3).
Finally, sprinkle with some grated coconut.
The apple and coconut cake is ready to be served, great in the afternoon, perhaps with a nice cup of tea.
Tips and Notes
The apple and coconut cake keeps for a day or two in a cool place. If you don’t consume it soon, put it in the fridge.
I recommend using coconut flour for the batter, grated coconut can be used, but the batter will be less smooth.
You can replace the oil with melted butter (about 175 g).
You can use either cow’s milk or plant-based milk.
You can use the jam you prefer, peach or strawberry jam works great too.
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