Apple Cake with Coconut

    4 hours 50 min

    This cake is light, fruity and delicious. Sponge cake is topped with apples and a desiccated coconut glaze. Enjoy with whipped cream for afternoon tea or dessert.

    3 people made this

    Serves: 12 

    • For the Cake
    • 2 egg whites
    • 2 egg yolks
    • 2 tablespoons lukewarm water
    • 100g caster sugar
    • 1 teaspoon vanilla sugar
    • 1 teaspoon rum
    • 1 teaspoon lemon juice
    • 60g flour
    • 1 teaspoon baking powder
    • For the Filling
    • 1kg apples
    • 200g caster sugar
    • 1 glass white wine or apple juice
    • For the Topping
    • 1 sachet red coloured jelly glaze, such as Green's
    • 100g desiccated coconut
    • To Decorate
    • whipped cream

    Prep:30min  ›  Cook:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr50min 

    1. Beat egg whites until stiff peaks form. Cream egg yolk with water, sugar and vanilla sugar. Add rum and lemon juice, then mix in the flour mixed with baking powder.
    2. Preheat oven to 220 C / Gas 7. Grease a round springform tin. Pour the batter into the prepared tin and bake in preheated oven for about 20 minutes.
    3. In the meantime, peel and chop the apples. Place in a pot and cook with sugar and white wine (or apple juice) on low heat until they are soft and mushy.
    4. Cool apple filling and pour over the base.
    5. Prepare glaze according to package directions, mix with coconut and brush onto apple mixture. Refrigerate for a few hours, then remove the tin.
    6. To finish, decorate with whipped cream.

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