This is one of those nostalgic cakes my mom always made—clipped from a magazine ages ago and glued into her handwritten recipe book. It’s moist, tender, and full of comforting flavors. The mix of apples and coconut might sound surprising, but trust me, it just works.
Ingredients:
For the base:- 100 g butter, softened
- 100 g sugar
- 1 pinch of salt
- 2 eggs
- 200 g all-purpose flour
- 2 teaspoons baking powder
- 100 g butter, softened
- 100 g sugar
- 3 eggs
- 75 g shredded coconut
- 750 g (about 6 medium) apples, peeled and coarsely grated
- 3 tablespoons lemon juice
Instructions:
Preheat the oven to 350°F. Grease a 26 cm (10-inch) springform pan.
In a mixing bowl, cream together the butter, sugar, salt, and eggs until light and fluffy. Sift in the flour and baking powder, and stir until just combined. Spread the batter evenly into the prepared pan, pressing it slightly up the sides to form a shallow rim.
In a separate bowl, beat the butter, sugar, and eggs until light and creamy. Stir in the shredded coconut. Toss the grated apples with lemon juice, then fold them into the coconut mixture.
Spoon the topping over the base and spread evenly. Bake for about 60 minutes, until the top is golden and set.
Cool before serving. Dust with powdered sugar if desired.
