Last week I wasn’t quite ready to welcome fall, and I’m still not quite there. I’m getting closer, but I’m not at the point where I’m ready to haul out my autumn candleholders and research pumpkin patches. This is late for me; as I type this post my husband is yelling out “TOUCHDOWN!” Usually, I’ve already got my Thanksgiving menu planned by the NFL kickoff, but not this year. Still, I am making my first concessions to the season. According to Dorie Greenspan, this Apple Coconut Family Cake tastes like “early fall.” Okay. I’m on board with early fall… especially when it tastes like a moist cake flavored with apples and coconut.
Apple Coconut Family Cake
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of salt
2 or 3 apples (see below), peeled and cored
2 large eggs
1/2 cup sugar
1/2 cup coconut milk
6 tablespoons applesauce
1 tablespoon dark rum
2 teaspoons vanilla extract
1/2 cup shredded coconut
- Preheat oven to 350 degrees Fahrenheit. Butter and flour a loaf pan (or spray it with PAM for Baking or another baking spray) and set aside.
- Chop 2 of the apples into small dice, cover with plastic wrap and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, whisk the eggs and sugar together until smooth (approximately 1 minute). Whisk in the coconut milk, applesauce, rum and vanilla for another minute, until smooth. With the whisk or a spoon or spatula, stir in the dry ingredients. fold in the shredded coconut and diced apple.
- Pour batter into prepared loaf pan. If desired, slice a third apple into decorative half-moon shapes and place atop the cake. (If using third apple, dot with a small amount of butter to aid in coloring.) Place the loaf pan on a foil- or parchment-lined baking sheet.
- Bake for 50-55 minutes, until a toothpick inserted into the middle of the cake comes out clean. Remove cake from oven and cool another 20 minutes. After cake has cooled, transfer to a platter. If desired, dust with powdered sugar and serve.
Source: Adapted from Baking: From My Home To Yours, by Dorie Greenspan.