Apple & Coconut Cake

This is a delicious, flourless cake from the queen of baking, Mary Berry. I often find that apple cakes can be too moist and stodgy, but this is not the case with this recipe. The coconut helps to keep the ‘dampness’ of the apple under control, however, it’s flavour is by no means overpowering. In addition, the icing really is the ‘icing-on-the-cake’, making this cake a truly special one!

2 eating apples, peeled, cored and finely diced

Finely grated zest of 1 lemon

Juice of ½ lemon

225g caster sugar

225g butter, softened

200g ground almonds

6 eggs, beaten

½ teaspoon vanilla extract

1 teaspoon baking powder (gluten-free)

2 tablespoons desiccated coconut (plus extra to decorate)

For the icing:

100g butter, softened

200g icing sugar, sifted

3 tablespoons full-fat coconut milk

*You will need a 23cm round, loose-bottomed cake tin with deep sides, greased with butter and the base lined with baking paper.

1. Put the diced apples in a saucepan, add the lemon-zest and juice and cook, stirring regularly, over a medium heat for 4-5 minutes. Cover with a lid, reduce the heat and simmer for about 15 minutes or until soft. Set aside to cool.
2. Measure the caster sugar and butter into a bowl and cream together, then add the almonds, eggs, vanilla extract and baking powder, and beat together with an electric hand whisk to combine.
3. Carefully fold in the cold apple mixture and 2 tablespoons of the desiccated coconut. Spoon into the prepared tin, levelling the top, and bake in a pre-heated oven, 160’c fan, for 45 minutes until golden.
4. Take out of the oven and set aside to cool down completely before removing from the tin.
5. To make the icing, measure the butter and icing sugar into a bowl. Mix to combine, gradually adding the coconut milk and a tablespoon at a time and mixing carefully (if it starts to separate add an extra tablespoon of icing sugar).
6. Spread the icing over the top of the cold cake and sprinkle with desiccated coconut.