1tablespoonlemon zestfinely grated ((or lemon zest from 1 lemon))
3tablespoonslemon juice(or juice from ½ lemon)
8ounces225 g caster sugar
8ounces225 g butter, softened, plus extra for greasing
7ounces200 g ground almonds
6large eggs
½teaspoonvanilla extract
1teaspoongluten-free baking powder
3tablespoonsdesiccated coconut
FOR THE COCONUT ICING
3tablespoonsfull-fat coconut milk
4oz100 g butter, softened
7oz200 g icing sugar, sifted
Instructions
FOR THE CAKE
Use a 23cm (9") round or 9” x 13”, loose-bottomed cake tin with deep sides.
Preheat the oven to 180°C and grease the tin with butter or line with baking paper.
In a saucepan, put the diced apples in a saucepan, adding the lemon zest and juice stirring regularly over a medium heat for 15-20 minutes or until soft. Set aside to cool.
In another bowl, mix the sugar and butter together with the almonds, eggs, vanilla extract and baking powder. You can beat everything together using an electric whisker.
Add the apple mixture plus 2 tablespoons of the desiccated coconut.
Spoon the mixture into the baking tin, and bake in the oven for about 45 minutes or until the sides are golden and the centre is firm.
Take out rom the oven and set aside to cool. Then remove from the baking tin.
FOR THE ICING
Mix the butter and sifted icing sugar in a bowl adding the coconut milk a tablespoon at a time.
If the icing doesn't look smooth enough add another tablespoon of sifted icing sugar.
Spread the icing over the top of the coconut cake.
Optionally sprinkle the top with the remaining dessicated coconut.
Cut into 8-10 wedges and serve.
Notes
Diced apples should be small otherwise they will sink into the cake's bottom
I prefer slightly thick coconut cream with the consistency of single cream
Keyword apple and coconut cake, apple coconut cake, apples, coconut, gluten free, Mary Berry coconut cake, Mary Berry gluten free cake