Maggie's Books & Recipes

in Memory of Margaret H.L. Lim

Apple Cake with Coconut Topping

2 Granny Smith Apples, pared and sliced into bite-size pieces
2 medium-sized eggs, separated
1/2 cup desiccated coconut
1/4 cup brown sugar or Gula Malacca (Palm Sugar)
3/4 cup full cream
1/2 cup brown sugar
1 tsp Vanillin
1 tsp Allspice
1 1/4 Cups flour
3 tsp baking powder

Quarter and pare apples. Cut them into bite-size pieces. Set aside. The Granny Smith apples have to be really green and firm.

Mix 1/4 cup brown sugar with the desiccated coconut and stir-fry over a low flame until the mixture is lightly-browned and smells aromatic. Set aside.


Beat egg whites until stiff. Add a teaspoon castor sugar and continue beating. This is to prevent the whites from becoming runny while you are preparing the rest of the ingredients.
Beat egg yolks together with 1/2 cup brown sugar mixed with vanillin and Allspice. Add the cream, stirring until well-mixed. Add the flour mixed with baking powder. The dough should be a bit stiff, not runny, and still drop from a spoon.
Fold the egg whites into the apples. Add to dough and fold gently until mixed. Pour into a 9″ Spring-form pan, gently spreading the dough to the edge. Don’t worry if it looks lumpy. The dough will rise nicely all around. Sprinkle the fried desiccated coconut on top. Bake 40 mins. at 180 Celsius or 375 F. until golden brown. Cool.