Apple Coconut Cake (Szarlotka jablkowo-kokosowa)

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1 ¼ cup all purpose flour
4 medium eggs
1 cup caster sugar
¾ cup melted and cooled margarine or unsalted butter
1 tsp baking powder
4 medium apples
1 large banana
1/3 cup seedless raisins
1 ½ cup shredded coconut


In a medium saucepan melt the margarine. Put aside to cool down.
Meanwhile, combine sifted flour with baking powder.
Mix the eggs with the sugar until nice and fluffy. Add flour, one spoon at a time, while mixing well.
Turn mixer to low speed and gradually add cooled margarine.
Coat a round cake pan (with a whole in the centre; 26 cm) with butter and dust with bread crumbs, tapping out the excess.
Pour half of the batter into the baking dish.
Spread the apple slices and banana slices on top. Sprinkle with raisins and 1 cup of shredded coconut.
Pour the remaining dough over it (make sure it covers the apple and banana filling). Sprinkle with remaining coconut.
Bake in preheated oven in 375 F (190 st. C) for approx. 40 minutes.
Shredded coconut gets golden pretty quickly. To protect it from burning you may covered the pan with aluminum foil when it got lightly brown. After ten minutes, take the foil out and made tiny holes in it to allow apple juice to evaporate. About 15 minutes before taking the cake out, remove the foil.
Enjoy! Smacznego!







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