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🍰 Moist Coconut Apple Cake

277 kcal · 30 min · 4 servings

Ingredients

• 150 g room-temperature butter
• 1 pinch salt
• 100 g raw cane sugar
• 3 eggs
• 250 g spelt whole wheat flour
• 1 tsp baking powder
• 5 tbsp coconut flakes
• 700 g tart apples (e.g. Boskop)
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1. Preheat your oven to 180 degrees Celsius (conventional heat). If you are using a fan oven, set it to 160 degrees Celsius. For gas ovens, use setting 2 to 3.
2. 2. Line a springform pan with baking paper to ensure the cake can be removed easily later.
3. 3. Take the butter, salt, and sugar and beat them with a mixer or a fork until the mixture is light and fluffy.
4. 4. Add the eggs and mix them well into the butter-sugar mixture.
5. 5. Mix the flour with the baking powder. Gently fold this dry mixture into the batter.
6. 6. Take four tablespoons of coconut flakes and fold them into the batter at the very end.
7. 7. Pour the finished batter into the prepared springform pan. Smooth the surface with a spoon or spatula.
8. 8. Peel the apples and cut them into quarters. Remove the core.
9. 9. Make a few cuts into the flat back side of the apple quarters, but do not cut all the way through. This keeps the pieces together.
10. 10. Press the apple quarters firmly into the batter with the flat side facing down.
11. 11. Place the pan in the preheated oven and bake the cake for about 45 minutes.
12. 12. Remove the cake from the oven. Let it cool down briefly in the pan.
13. 13. Open the springform and remove the cake. Place it on a wire rack to cool down completely on all sides.
14. 14. Dust the cooled cake with powdered sugar and the remaining coconut flakes. Now serve it.

Nutrition per serving

• kcal: 277
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 32 g