Apple and coconut cake

A soft, fluffy cake filled with apples and coconut, finished with a delicious coconut glaze. Its wonderfully light texture comes from the addition of Greek yoghurt or sour cream. Unlike many apple cakes, this one contains no cinnamon. Instead, the flavours of coconut and lemon take centre stage, creating a fresh and irresistible combination. Discover just how delicious an apple cake can be with a tropical twist!

Ingredients for apple and coconut cake:

• 125 g butter
• 125 g caster sugar
• 2 large eggs
• 1 teaspoon lemon extract (or a few drops of lemon flavouring, or finely grated lemon zest)
• 200 g plain flour
• 1 teaspoon baking powder
• 75 g desiccated coconut
• 125 g Greek yoghurt or sour cream
• 450 g apples

All ingredients should be at room temperature. Sift together the flour and baking powder and set aside.

Peel the apples, remove the cores and cut into quarters, then slice into thick pieces.

Place the butter and sugar into the bowl of a stand mixer and beat until very pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add the lemon extract and mix until combined. Add the sifted flour mixture and desiccated coconut alternately with the yoghurt (or sour cream), in two additions, folding gently with a spatula until just combined. Do not overmix.

Grease and line a 29 x 18 cm baking tin with baking paper. Transfer the batter to the tin and level the surface. Press the apple pieces gently into the batter.

Bake at 160°C for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and glaze while still warm or once cooled slightly. Slice and serve.

Ingredients for the coconut glaze:

• 1 cup icing sugar
• 3 tablespoons coconut liqueur*

Place the ingredients into a bowl and mix until smooth. If the glaze is too thin, add more icing sugar. If it is too thick, add a little more coconut liqueur. Coconut liqueur can be replaced with lemon juice or water.

Enjoy!