Apple and coconut meringue cake

This apple and coconut cake has a buttery shortcrust base, a layer of soft, tangy apples and a crisp coconut meringue that tastes just like coconut macaroons :). It’s a lovely, delicate cake, quite different from a traditional tall apple cake, but every bit as delicious. If you’ve never tried apple and coconut together, you’re in for a treat – they make a wonderful combination! Definitely one to try.

Ingredients for the shortcrust pastry:

• 225 g plain flour
• 120 g cold butter
• 30 g cold lard
• ½ tsp baking powder
• 2 tbsp icing sugar
• 3 egg yolks, from large eggs

Sift the flour and baking powder into a bowl. Add the butter and lard, then quickly chop them in with a knife until the mixture resembles breadcrumbs. Add the egg yolks and sugar and quickly bring the dough together (you can also use a food processor). If the dough is too crumbly, add 1 tbsp cold water. Shape into a ball, flatten slightly, wrap in cling film and freeze. You can prepare the dough a day in advance.

Grease a 34 x 23 cm baking tin with butter and line it with baking paper. Coarsely grate the frozen dough directly into the tin and gently press it down with your hand. Pre-bake at 180°C for approximately 18 minutes, until lightly golden.

Ingredients for the apple filling:

• 1.3 kg firm, tart apples
• 1 tsp vanilla bean paste or the seeds from 1 vanilla pod
• 2 tbsp sugar
• juice of 1 small lemon
• 1½ tbsp potato starch

Peel and core the apples, then slice them thinly directly into a saucepan. Add the sugar, lemon juice and vanilla, then stir. Cook over a medium heat, stirring occasionally, until the apples have softened slightly and the excess juice has evaporated. Finally, sprinkle over the sifted potato starch and mix thoroughly.

Ingredients for the coconut meringue:

• 3 egg whites, from large eggs
• a pinch of salt
• 150 g caster sugar
• 100 g desiccated coconut

Place the egg whites and salt in the bowl of a stand mixer and whisk until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick and glossy. Add the desiccated coconut and gently mix until combined.

Spread the softened apple filling over the pre-baked pastry base and level the surface. Spoon the coconut meringue on top and spread it evenly.

Bake at 180°C for approximately 35-40 minutes, until the meringue is crisp and firm to the touch rather than soft or rubbery. Remove from the oven and leave to cool completely.

Cut the apple and coconut cake into squares and serve.

Enjoy!