Apple and Coconut Cake with Meringue
Healthy, because
Even smarter
The coconut shavings not only give the apple pie a particularly delicious taste but are also rich in the B-vitamin biotin, which makes our nails firm, hair shiny and skin beautiful.
Feel free to use whichever apples you have available in this cake.
Ingredients
- For the Cake Batter
- 7 ozs softened butter
- 7 Tbsps sugar
- 2 tsps Vanilla
- 1 pinch salt
- 3 egg yolks
- 1 egg
- 12 ozs Pastry flour
- 2 tsps Baking powder
- 4 Tbsps milk
- 2 tsps grated Lemon peel
- 5 Tbsps Shredded coconut
- For the Topping
- 4 ½ lbs Russet apple
- juice of lemons
- 3 ozs ground almonds
- For the Meringue
- 3 egg whites
- 1 pinch salt
- 6 ozs powdered sugar
- 5 Tbsps Shredded coconut
Preparation steps
Peel the apples into quarters, remove the stem and core, and cut the apple quarters in thin slices. Immediately sprinkle with lemon juice.
Cream the butter and sugar together until very light. Add the egg yolks and the egg gradually, beating after each addition, until very light. Sift together the flour and the baking powder and add to the creamed mixture with the milk, lemon zest, and shredded coconut. Mix well.
Spread the dough in a cake pan lined with parchment. Sprinkle the almonds evenly over the cake and top with the apple slices. Bake in an oven preheated to 425°F for 15 minutes.
Meanwhile, whip the egg whites with 1 pinch of salt and the powdered sugar to stiff peaks and fold in the shredded coconut. Take the cake from the oven and quickly spread the meringue over the apples. Turn the oven down to 350°F and finish baking the cake, another 20 to 25 minutes.
To serve, let the cake cool and cut into pieces.
