When Piggy’s Cooking Corner posted this gorgeous cake, I knew I had to give it a go. It has NO butter and has my hubby’s favorite coconut. Ironically, I brought this cake to work for our morning tea Tuesdays, saved a few slices and then brought it home again! Poor hubby having to wait for the cake.
Well, it did not disappoint. It was moist and tasty. I have NO idea how come my cake turned out darker than Piggy’s. I think granny and I may have over did the jelly glaze. At first I thought I over baked it, but the inside was done perfectly. I saw Amber’s version and it looked similar to hers. Nevertheless, we loved it and this recipe is definitely a keeper.
LOVE Doris Greenspan!
1 cup of flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon (I added 1 tsp)
pinch of salt
2 large eggs in room temp
1/2 cup of sugar plus some for topping
1/2 cup of plain yogurt
6 tablespoon of oil (I used olive)
1 tablespoon of rum extract
2 tsp of vanilla extract
1 cup of dried shredded coconut. I used the fine ones.
about 2 tablespoon of jam, warmed up with 1 tablespoon of water.
Preheat Oven 180C. Line 9 inch baking cake tin with baking paper.
Whisk flour, baking powder and soda, cinnamon and salt in a large bowl.
Cut 2 apples into bite size pieces. Set aside. Cut the third apple in slices.
In another bowl. Whisk eggs and sugar. Whisk in yogurt, oil, rum and vanilla. Fold flour mixture into this wet mixture slowly. Then fold in coconut and diced apple.
Pour cake mixture into tin and jiggle it for evenness. Arrange sliced apples on top of cake. Sprinkle some sugar (I used raw sugar). Bake for 45-50 mins.
Cool the cake. Remove tin and glaze with jam.