Name: Apple-coconut cake – a delicate and fragrant dessert you will fall in love with
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 400 g plain wheat flour; 200 g softened butter; 2 eggs; 2 tablespoons powdered sugar; 2 tablespoons cocoa; 1 packet vanilla sugar; 1 packet baking powder; 4 egg whites; 200 g granulated sugar; 150 g grated coconut; 2 tablespoons plain flour; 2–4 apples (medium, grated); a pinch of cinnamon to taste; jam to taste (apricot or currant recommended); 4 egg yolks; 200 g powdered sugar

Preparing the dough: Sift the flour into a bowl, add the baking powder, cocoa, powdered and vanilla sugar. Add the eggs and softened butter. Work into a smooth, elastic dough and divide it into two equal parts.

First layer: Roll out one half of the dough into a rectangle about 30 × 40 cm and transfer it to a baking tray lined with parchment paper. Spread a thin layer of jam over the surface.

Coconut filling: Beat the egg whites to stiff peaks. Gradually add the sugar and beat until the mixture is glossy and firm. Then fold in the coconut and flour. Spread the mixture evenly over the jam layer.

Apples: Peel the apples, grate them coarsely and spread them over the coconut layer. Lightly sprinkle with cinnamon to taste.

Second layer: Roll out the second half of the dough and place it on top. Bake in an oven preheated to 180 °C for about 30 minutes, until the dough turns golden.

Topping: Whisk the yolks with the powdered sugar into a thick, fluffy foam. While the cake is still hot, spread the topping over it and let it dry on the surface.