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Apple Cake With Coconut Brown Sugar Topping

Eileen Goltz | Dairy

Ingredients

3/4 cups sugar

1/2 cup vanilla yogurt or sour cream or non dairy sour cream

1/4 cups oil

1 egg

1 1/2 teaspoon cinnamon, ground, divided

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 1/4 cups flour

1 pounds apple, Granny Smith, cored and coarsely chopped (3 cups)

1 cup coconut, flaked

3 tablespoon butter or margarine

3 tablespoon sugar, brown (packed)

2 tablespoon milk



Instructions

Preheat oven to 325. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.  In a large bowl, stir together granulated sugar, yogurt, oil, egg, the 1 teaspoon cinnamon, the vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in apples (batter will be very thick and chunky).  Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.  Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted. Preheat broiler after removing cakes from oven. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.

Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm. Serves 10 to 12