<\/em><\/strong><\/p>\n

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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\u2019s a lovely, delicate cake, quite different from a traditional tall apple cake, but every bit as delicious. If you\u2019ve never tried apple and coconut together, you\u2019re in for a treat – they make a wonderful combination! Definitely one to try.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

\n
• 225 g plain flour<\/li>\n
• 120 g cold butter<\/li>\n
• 30 g cold lard<\/li>\n
• \u00bd tsp baking powder<\/li>\n
• 2 tbsp icing sugar<\/li>\n
• 3 egg yolks, from large eggs<\/li>\n<\/ul>\n

  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.<\/p>\n

  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\u00b0C for approximately 18 minutes, until lightly golden.<\/p>\n

  Ingredients for the apple filling:<\/span><\/p>\n

  \n
  • 1.3 kg firm, tart apples<\/li>\n
  • 1 tsp vanilla bean paste or the seeds from 1 vanilla pod<\/li>\n
  • 2 tbsp sugar<\/li>\n
  • juice of 1 small lemon<\/li>\n
  • 1\u00bd tbsp potato starch<\/li>\n<\/ul>\n

    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.<\/p>\n

    Ingredients for the coconut meringue:<\/span><\/p>\n

    \n
    • 3 egg whites, from large eggs<\/li>\n
    • a pinch of salt<\/li>\n
    • 150 g caster sugar<\/li>\n
    • 100 g desiccated coconut<\/li>\n<\/ul>\n

      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.<\/p>\n

      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.<\/p>\n

      Bake at 180\u00b0C 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.<\/p>\n

      Cut the apple and coconut cake into squares and serve.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      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\u2019s a lovely, delicate cake, quite different from a traditional tall apple cake, but every bit as delicious.<\/p>\n","protected":false},"author":1,"featured_media":5650,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,21,442,34],"tags":[101,125,94],"duration":[],"tag_group":[],"class_list":["post-5649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-fruit-cakes","category-meringue-cakes","category-shortcrust-cakes","tag-apple","tag-desiccated-coconut","tag-lemon-lime"],"acf":[],"yoast_head":"\n