Apple and coconut cake recipe

48 ratings Rate
  • Serves 10
  • 20 mins to prepare and 1 hr to cook, 10 mins to cool
  • 363 calories / serving
  • Freezable
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  1. Pre-heat the oven to 180° C.
  2. 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.
  3. 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.
  4. Arrange on a serving plate when cool and garnish with 2 tbsp desiccated coconut before slicing into portions.

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

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  • 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
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  • 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


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