Coconut Apple Cake

Ingredients

• 150 g room temperature butter
• 1 pinch salt
• 100 g raw cane sugar
• 3 eggs
• 250 g spelt whole‑grain flour
• 1 tsp Baking powder
• 5 tbsp Shredded coconut
• 700 g tart apples (e.g., Boskop)
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Whisk butter with salt and sugar until fluffy. Beat in the eggs, then fold in the flour and baking powder. Finally, gently stir in 4 tbsp of shredded coconut. Pour the batter into a springform pan lined with parchment paper and smooth the top.

2. 2.

   Peel, quarter, core, and lightly score the apples on the back without cutting through. Place the apple pieces into the batter.

3. 3.

   Bake the coconut apple cake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 45 minutes.

4. 4.

   Remove the cake, let it cool slightly, then release from the pan and set on a cooling rack. Dust with powdered sugar and remaining shredded coconut before serving.