Apple and coconut cake with yogurt icing

Ingredients for 1 servings:

• 4 apples, sour
• 125 g butter, soft
• 50 g juice (agave juice) or sugar
• 2 m.-sized eggs
• 250 g wheat flour, wholemeal
• 50 g desiccated coconut
• 1 tsp, leveled baking soda
• 100 ml coconut milk
• 50 g natural yogurt
• 8 sheets of gelatin
• 6 tbsp lemon juice
• 400 g natural yogurt
• 300 ml whipped cream
• powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 30 minutes

refreshing and can be varied as desired

Mix the baking soda with the flour and desiccated coconut. Add the eggs, agave juice, yogurt, coconut milk, and butter to the flour and mix with a hand mixer until a dough forms. Wash the apples, cut them into quarters, core them, and cut them into thin slices. Pour the batter into a greased 26 cm cake tin and arrange the apple slices on top. Place the cake in the preheated oven and bake on the middle rack at 175°C (150°C fan-assisted oven) for 40-50 minutes. Soak the gelatin in water. Place the icing sugar and whipping cream in a tall container and beat until stiff. When the cake is done, let it cool on a wire rack. Meanwhile, put the gelatin and lemon juice in a saucepan and heat. Remove the pan from the heat when the gelatin has dissolved and mix with the yogurt. When the gelatin begins to stiffen, fold in the cream. Place the cake on a cake plate, place a cake ring around it, and spread the gelatin and cream mixture over the cake. Cover and refrigerate for 2 hours or place on the balcony at low temperatures. Once the gelatin mixture has set, carefully remove the cake ring, dust the cake with powdered sugar, and serve. Tip: You can use any other fruit instead of apples. The lemon juice can also be adjusted depending on the type of fruit. If you don’t want to use whipped cream, you can omit it and replace it with yogurt. This will make the mixture firmer, but it won’t affect the flavor of the cake.