Apple and coconut cake recipe
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 hour to cook and 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
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Shop ingredientsEach serving contains
- Energy
- 1515kJ 363.0kcal
- Fat
- 21g
- Saturates
- 13g
- Salt
- 0.4g
- Sugars
- 22g
of the Reference intake
Carbohydrate 37.9gProtein 4.2gFibre 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.
