Cinnamon Apple & Coconut cakes
2 cups plain flour
¾ cup coconut flour
2 tsp baking powder
4 large eggs
200gm soft butter
1 ¾ cup castor sugar
1 cup full cream milk
1 tbsp vanilla extract
½ cup brown sugar
1 tbsp cinnamon
¼ cup flaked coconut
2 apples cored and thinly sliced (with skin on)
Pre-heat your oven to 170 degrees Celsius and prepare a 12 muffin or small cake tin. I used small square tins.
Core apples and set aside, and combine the brown sugar and cinnamon and mix well.
In a bowl sift all the flours together with the baking powder and set aside.
Add the vanilla extract to the milk and set aside.
Beat the butter until soft, and add the castor sugar in three batches making sure to beat well after each addition until all the sugar is dissolved.
Add the eggs one at a time beating well after each addition.
Lastly add one third of the flour mixture and beat until combined, add half the milk and mix well. Continue with another third portion of the flour and then the milk. Continue this until your last addition which will be the third portion of the flour, mix well.
Spoon the batter evenly into your moulds. Sprinkle brown sugar and cinnamon over the batter, and top with coconut. Add two slices of apple with the skin side up on each, and sprinkle with more brown sugar and cinnamon.
Bake in the oven for 15-20 minutes or until cooked.
Cool to room temperature before removing.