Apple Curd Coconut Cake

Summary

Prep Time	40 mins
Cook Time	50 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

For covering:

200 g butter
200 g suar
200 g desiccated coconut
8 tablespoon milk

Instructions

For the dough, mix the flour, baking powder and sugar together well, then add the softened butter and eggs and knead everything well. I always do this simply with a fork and then by hand - but you can also use a mixer or something (dough hook). Spread the dough on the greased baking sheet (the high one or the dripping pan) and press it to a bottom with a rim. Preheat the oven to around 180-200 ° C (top / bottom heat).
Clean the apples, cut into small pieces and mix immediately with the lemon juice. Then distribute well on the dough base.
Mix the quark, sour cream, sugar, cornstarch, eggs and butter well, spread over the apples and smooth out a little. Pre-bake the cake for about 30 minutes.
Then briefly bring the butter and sugar to the boil for the coconut topping and mix with desiccated coconut and milk. Carefully distribute the mixture on the pre-baked cake and spread it into a relatively even layer. Now bake the cake for about 15-20 minutes.
Instead of cornstarch, you can also use vanilla pudding powder, which would then have to be 1.5 sachets. Half of everything can also be baked as a cake in a springform pan of around 26-28 cm. Instead of apples you can use the cake e.g., also bake with apricots, cherries or raspberries.

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