Brisane's Apple and Coconut Cake

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 100 ml oil
• 175 g flour or spelt flour
• 175 ml buttermilk
• 2 tsp baking powder
• 1 kg apples
• 600 ml milk or 250 ml coconut milk + 350 ml milk
• 100 g sugar
• 20 g cornstarch
• 2 tbsp semolina
• 75 g desiccated coconut
• 1 packet of vanilla sugar
• 100 g butter
• 75 g sugar
• 175 g flour
• 1 tbsp cocoa powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Apple – Coconut – Buttermilk – Crumble – Cake

For the batter, briefly beat the eggs with the sugar. Gradually stir in the oil and buttermilk. Mix the flour with the baking powder, stir in quickly, and spread the batter into a greased 28cm springform pan. Pre-bake at 200°C for about 12 minutes. For the crumble, melt the fat and knead it with the flour, sugar, and cocoa until crumbly. Bring the milk and coconut milk to a boil, then make a pudding with the cornstarch, semolina, desiccated coconut, sugar, and vanilla sugar. Peel the apples and cut them into wedges. Distribute the apple slices evenly over the batter, cover with the coconut pudding, and sprinkle with crumbles. Bake at 175°C for about 30-35 minutes. It’s best to let it sit for 24 hours.