I am having a hard time thinking about fall in the 90-degree weather we’re having here in Atlanta, but fall is right around the corner and it’s about time to start into apple season. Let’s give your old-fashioned apple cake recipe a break and bake this tropical apple-coconut cake “Barbados”.
It’s been a while since I moved out of my parent’s house. It wasn’t a one-day move actually it took me several weeks until I got all my stuff in my new apartment and every time I packed some boxes I accidentally took some of my mom’s things. Let’s say that was my way to shop for dish towels and coffee mugs. I still have those oops moments when my mom says: I used to have a can opener like yours. Stange enough, my sisters did the same, must be a family thing.
I also took a few of her recipes, which I used to watch her baking while sitting at the kitchen table and making my homework and they are childhood reminder for me. One of them is this apple-coconut cake “Barbados”. It is a fall staple and one of my favorite cakes growing up. Don’t judge a cake by its name but unless I’m very much mistaken this cake has nothing to do with the Caribbean island and it might just be a way to give this apple-coconut cake a tropical flair back in the 80’s.
apple-coconut cake “Barbados”
For sure a great recipe to kick off fall even if you are not ready for a pumpkin latte. I really love this moist, coconut- and apple-flavored cake, which is also great for breakfast. My mom’s original recipe uses all-purpose flour but check out this recipe’s notes if you want to make it gluten-free.
- FOR THE BOTTOM:
- 100 g / 7 tablespoon butter
- 100 g / ½ cup light brown sugar
- 2 large eggs
- 200 g / 1⅔ cups all-purpose flour (for GF option see notes)
- 2 teaspoons baking powder
- FOR THE TOPPING:
- 1.5 pounds apples
- 3 tablespoon lime juice
- 70 g / 5 tablespoon butter
- 100g / ½ cup light brown sugar
- 3 large eggs
- 2 tablespoons corn starch
- 75 g / 1¼ cups unsweetened coconut flakes
- grated zest from 1 lime
- Preheat your oven to 175 C / 350 F. Grease your 24 cm / 9.5-inch springform pan.
- Peel the apples, cut into quarters, remove cores and grate them using a box grater or food processor with the grater attachment. Transfer to a bowl, coat with 3 tablespoon lime juice to prevent that the apples turn brown and set aside.
- For the cake batter: in a medium bowl measure and mix flour(s), baking powder, and salt. Set aside.
- In your bigger bowl or stand mixer with a paddle attachment add butter and sugar and mix until creamy. Add one egg at a time and continue mixing until pale and fluffy. Add flour mix and stir shortly just until combined.
- Transfer the batter into the springform pan and spread evenly.
- For the apple topping: in a large bowl add butter, sugar, eggs, cornstarch, coconut flakes, and lime zest and mix well. Add grated apples with the juices and stir well.
- Top the batter evenly with the apple-coconut mix and bake 60-70 minutes or until a skewer inserted in the middle comes out clean.
160 g / 1 cup brown rice flour
20 g / ¼ cup almond flour
20 g / 2 tablespoons corn starch
1/4 teaspoon xanthan gum
+ 1 additional tablespoon butter