This cake is made for anyone who loves cosy homemade baking with a generous aroma. A moist apple crumb, a light texture from coconut flakes, and a gleaming caramel cap give this dessert a festive feel, while keeping it wonderfully straightforward to make in an everyday kitchen. Perfect with tea, coffee, or as a polished finish to a family dinner.
Ingredients
For the batter
- Tart-sweet apples — 450 g (1 lb)
- All-purpose flour — 240 g (2 cups)
- Sugar — 160 g (3/4 cup)
- Shredded coconut — 70 g (3/4 cup)
- Eggs — 3
- Unsalted butter, melted — 120 g (1/2 cup)
- Milk — 120 ml (1/2 cup)
- Baking powder — 10 g (2 tsp)
- Salt — 1/4 tsp
- Vanilla extract — 1 tsp
- Ground cinnamon — 1 tsp
Caramel topping
- Sugar — 150 g (3/4 cup)
- Water — 40 ml (2 tbsp + 2 tsp)
- 33% cream — 120 ml (1/2 cup)
- Unsalted butter — 30 g (2 tbsp)
- Salt — a pinch
- Shredded coconut for sprinkling — 20 g (1/4 cup)
Step-by-Step Recipe
- Preheat the oven to 180°C (356°F). Grease a 22 cm (9-inch) round cake pan with butter and line the base with parchment paper.
- Peel and core the apples, then cut them into small cubes. Set aside.
- In a bowl, combine the flour, baking powder, salt, shredded coconut, and cinnamon.
- In another bowl, whisk the eggs with the sugar until the mixture lightens in colour. Pour in the melted butter, slightly cooled, add the vanilla and milk, and mix well.
- Add the dry ingredients to the wet mixture in 2–3 additions, stirring gently until smooth. Fold in the apples.
- Transfer the batter to the pan and level the surface. Bake for 40–50 minutes, or until a skewer inserted in the centre comes out clean. Cool for 10–15 minutes in the pan, then remove and let cool completely on a wire rack.
- For the caramel: in a saucepan, combine the sugar and water and heat over medium heat without stirring until deep amber. Remove from the heat and carefully pour in the warm cream in a thin stream, whisking constantly. Add the butter and a pinch of salt, then whisk again until smooth. Let the caramel cool slightly and thicken.
- Spread the warm caramel over the cooled cake and scatter with shredded coconut. Let set for 20–30 minutes before serving.
Nutrition
| Serving | 1 slice (1/10 of cake) |
| Calories | 410 kcal |
| Protein | 6 g |
| Fat | 20 g |
| Carbohydrates | 54 g |
FAQ
Can I replace homemade caramel with store-bought?
Yes, use a good-quality thick salted or classic caramel. Warm it slightly before spreading so it flows easily.
What can I use instead of coconut in the batter?
Ground almonds, a smaller amount of coconut flour, or quick oats pulsed into coarse crumbs all work well.
Which apples are best for this cake?
Firm tart-sweet apples that hold their shape are ideal, such as Granny Smith, Honeycrisp, Pink Lady, or Northern Spy.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Replace part of the sugar in the batter with brown sugar for deeper caramel notes and a darker crumb.
- Add a handful of chopped nuts to the batter for extra texture.
- If you like bolder spice, intensify the cinnamon with a pinch of nutmeg or cardamom.
- For a more pronounced caramel flavour, stir a little vanilla or rum into the finished caramel.
Serving and Storage
- Serve the cake slightly warm with a scoop of vanilla ice cream or a spoonful of Greek yogurt.
- Store covered at room temperature for up to 1 day, or refrigerated for up to 5 days. Let sit at room temperature for 15 minutes before serving.
- Freezing: cut into portions, wrap well, and freeze for up to 2 months. It is best to add the caramel after thawing.