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Apple Cake with Coconut Brown Sugar Topping
Apple Cake with Coconut Brown Sugar Topping Eileen Goltz | Dairy
2 hours, 10 minutes 40 minutes
45 minutes
45 minutes
10 to 12 servings

  • ¾ cups sugar
  • ½ cup vanilla yogurt or sour cream or non dairy sour cream
  • ¼ cups oil
  • 1 egg
  • 1½ teaspoons ground cinnamon, divided
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1¼ cups flour
  • 1 lb. Granny Smith apples
  • 1 cup coconut, flaked
  • 3 Tablespoons butter or margarine
  • 3 Tablespoons sugar, brown (packed)
  • 2 Tablespoons milk

  1. Preheat oven to 325°F. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.
  2. Core and coarsely chop Granny Smith apples (about 3 cups). Set aside.
  3. 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).
  4. 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.
  5. Coconut Brown Sugar Topping: 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.
  6. After removing cakes from oven, Preheat broiler. 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.
  7. Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil.
  • Serve warm.