Apple-Coconut Coffee Cake

Fall and winter are my favorite times to bake. Everyone is ready for a heartier dessert and something with apples really hits the spot in my family. While usually it has to be pie, once in awhile they will settle for apple coffee cakes. This one has coconut in the batter but unless you know it is there it just enhances the flavor without a overpowering coconut taste. 

 Not hard to make, and it stays moist from the apples. Try to slice them about the same size slices so they bake evenly.  I used Gala’s as that is what I had on hand, but we felt a tarter apple would be better. The sugar cinnamon topping caramelizes and becomes golden brown. Cover with foil if getting too dark.

Apple-Coconut Coffee Cake

½ cup butter

¾ cup sugar

2 eggs

1 cup all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup milk or half and half

½ cup flaked coconut

½ teaspoon vanilla extract

4 (about 4 cups) tart apples cut into ¼ inch thick slices

34 teaspoon cinnamon

½ cup sugar

Preheat oven to 375°F.

 Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder. Add to creamed mixture alternately with milk starting and ending with flour. Beat well after each addition.

Stir in the vanilla and coconut by hand.

 Spread half the batter in a well greased 9 inch round pan. Place half of the apple slices on the batter, top with remainder of the batter and than the apples.

 Combine the cinnamon and sugar and sprinkle over the top.

 Bake at 375°F. for 35 to 40 minutes or until a toothpick inserted in center comes out clean. It will be moist but should not have crumbs. If top is browning too fast cover loosely with foil.

 Serve plain or with whipped cream.