100g peeled and chopped apples (eating apples are fine)
2 teaspoons ground cinnamon
For the frosting
250g tub mascarpone cheese, softened
300ml double cream
2 tablespoons Bailey's® Irish Cream (optional)
4 tablespoons icing sugar
icing sugar, to dust
Method Prep:30min › Cook:1hr › Ready in:1hr30min
For the cake:
Preheat the oven to 180 C / 160 C fan / Gas 4. Grease a 22cm Bundt tin, or ring tin, with cooking oil spray.
Whisk together the oil, eggs, sugar and vanilla in a large bowl.
In a separate bowl, combine the flour and coconut and mix well. Alternating, gradually fold the flour and milk into wet mixture, mix well. In a small bowl toss the apple together with the cinnamon then gently fold into the cake mixture. Spoon evenly into the prepared tin, smooth the top, tap gently on counter to expel some air.
Bake in the preheated oven for 1 hour to 1 hour and 15mins or until a skewer inserted into the centre comes out clean. If browning to much cover with a bit of foil.
Remove from the oven and allow to cool in tin for 10 to 15 minutes, then turn out on to wire rack to cool completely.
For the frosting:
In a bowl combine the ingredients for the frosting and whisk until peaks form. Place the cake on a serving plate and fill in the centre with frosting. Dust with icing sugar and serve.
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