Coconut Charlotte with Apples

A combination of moist, fluffy, tender coconut dough with apples and coconut filling. The coconut taste is delicate, unobtrusive. This is a perfect afternoon tea cake.

Ingredients

• 125 g butter
• 100 g sugar
• 16 g vanilla sugar
• 2 large eggs
• 200 g wheat flour
• 2 teaspoons baking powder
• 50 g coconut flakes
• 100 ml coconut milk
• 3 apples
• 2 tablespoons lemon juice to drizzle over apples
• 0.5 cups caster sugar
• 2 - 3 tablespoons coconut milk
• coconut flakes

Directions

1. Sift wheat flour with baking powder, mix with grated coconut and set aside.
2. Peel apples, cut in half and core. Make cuts on the convex side. Mix half a glass of water with lemon juice and "redeem" the apples in it (so as not to darken during baking).
3. Put butter and fine sugar in the mixer bowl. Beat until fluffy. Add eggs, one at a time, mixing to incorporate them into the dough. Add sifted dry ingredients alternately with coconut milk, stir with a spatula or very slow speed with a mixer, just to combine. Do not whisk!
4. Line a 23 cm dish with baking paper. Put the dough into it and smooth. Arrange apples on top. Bake at 160 ° C for about 45 minutes or until sticks dry. Take out, cool.
5. Prepare the fill. Powdered sugar and coconut milk until smooth. If the icing is too thick, add more milk, if it is too thin, add powdered sugar.
6. Pour the filling over the cake, sprinkle with grated coconut.