Apple-Coconut Cake with Meringue

Ingredients

• 1 Organic lemon
• 2 kg Boskop apples
• 200 g softened butter
• 70 g coconut blossom sugar
• Salt
• 4 eggs
• 350 g spelt flour type 1050
• 2 tsp Baking powder
• 4 tbsp Milk (3.5% fat)
• 150 g shredded coconut
• 100 g Ground Almonds
• 150 g raw cane sugar powdered

Instructions

1. 1.

   Wash the lemon hot, dry it, grate the zest and squeeze out the juice. Peel the apples, quarter them, remove the core, cut the quarters into strips and immediately drizzle with lemon juice. Cream the butter, coconut blossom sugar and salt together. Separate the eggs; add the yolks and remaining whole egg gradually to the butter mixture, whisking until fluffy. Add the flour with baking powder, milk, 2 tsp lemon zest and half of the shredded coconut, folding everything together.

2. 2.

   Spread the batter onto a parchment‑lined baking sheet, sprinkle with almonds and press the apple strips tightly on top. Bake in a preheated oven at 220 °C (200 °C fan; gas 3–4) for 15 minutes.

3. 3.

   Beat the egg whites with a pinch of salt and powdered sugar until stiff peaks form. Fold in the remaining coconut flakes. Quickly spread the meringue over the partially baked apple cake. Reduce the oven temperature to 180 °C (160 °C fan; gas 2–3) and bake for about 20–25 minutes until golden.