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  • Recipe Room  »  Mix and bake coconut, oat and apple slice

    6

    Ingredients

    • 1 cup wholemeal flour
    • 3 tsp baking powder
    • ½ cup rolled oats
    • ½ cup moist shredded coconut flakes (fine)
    • 1 cup white sugar
    • 2 eggs
    • ½ cup milk
    • 125g peanut oil (yes, grams!), plus extra for greasing
    • 2 Pink Lady apples, 1 peeled

    Mix and bake coconut, oat and apple slice

    Super quick and easy cake that’s made in one bowl and tastes delicious with apples, pears, or peaches. We used Pink Lady apples. Just a note, the oil is listed in grams, it is not a typo. Dessicated coconut works fine also, but you may want to add 3 extra tablespoons of milk.

    Method

    Preheat oven to 180C (160C fan forced, 350F, gas mark 4).

    To prep the apples, cut apples into quarters, remove core. Cut each quarter into 3 slices, longways.

    To make the cake, mix flour, baking powder, oats, coconut and sugar in a large bowl. In a measuring jug, whisk together the eggs, milk and oil. Pour the egg mixture into the dry ingredients and mix well with a wooden spoon.

    Grease a small slice tin with extra oil. Pour the batter into the tin. Arrange apple slices on top of the slice, alternating between peeled and unpeeled pieces.

    Bake in a preheated oven for 35-40 minutes, or until the cake has turned golden brown and a skewer insterted into the middle comes out clean. Cool on a wire rack slightly before serving.

    Serve with a scoop of vanilla ice cream. double cream or just on its own.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Give yourself a reminder of your milk’s used-by date. Write it on your fridge door or somewhere prominent in your kitchen as a reminder of when it needs finishing.

    • Milk can also be stored in the freezer for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.

    • We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.

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