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Apple and coconut cake recipe

171 ratings

An easy apple and coconut cake recipe made moist with the addition of Greek yogurt and fresh, tangy apples. Easy to prepare and perfect served with a cup of tea as an afternoon pick-me-up. See method

Serves 10
20 mins to prepare and 1 hr to cook, 10 mins to cool
363 calories / serving
Freezable

Ingredients

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
50ml Greek yogurt
2 eating apples, peeled, cored and diced
75g desiccated coconut

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1515kj
363kcal 18%
Fat
21g 30%
Saturates
13g 65%
Sugars
22g 24%
Salt
0.4g 7%

of the reference intake
Carbohydrate 37.9g Protein 4.2g Fibre 3.1g

Method

Pre-heat the oven to 180° C.
Grease and line round 8 inch springform cake tin with nonstick baking paper. In a large mixing bowl, cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs, one at a time, mixing well between additions. Fold in the flour, baking powder, cinnamon and yogurt 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. Bake for 60-70 mins 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.
Arrange on a serving plate when cool and garnish with 2 tbsp desiccated coconut before slicing into portions.

See more Cake recipes

This pud is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.