Wednesday, July 28, 2010

Apple coconut cake

When guests are about to come and the moment asks for some quick and easy bakery... recipe (in Hebrew) from here.

2 1\2 cups flour
2 cups dry shredded coconut
1 cup sugar (the original recipe calls for 1 3\4 cups, but to my taste 1 cup was more than enough)
1\2 tsp. cinnamon
1 tsp. baking powder

- mix all dry ingredients


1 cup oil
2 cups milk, juice or water
3 eggs, beaten
3 apples, roughly grated

Mix well and bake approx. 40 minutes at medium heat. Enjoy!


Bethany Hudson said...

Oooh! Two of my favorite ingredients, but not ones I would have thought to pair. Thanks, Anna!

Anonymous said...

These look delicious! I always love your recipes, Anna. What is medium heat? Like 350 degrees F?


Nea said...

Sounds good. And I love the new green colour of your blog!

Anonymous said...

I've noticed in many of your recipes you cut way back on the sugar. When I do this my goods come out dry because sugar helps baked goods retain moisture. Do you ever have this problem?

wendylf said...

This looks like a great quick cake, I'll look forward to trying it this fall. Thanks for sharing and translating the recipe.

Anonymous said...

I cut waaay back on sugar in recipe books, because of unnecessary carbohydrates and often add extra complex carbohydrates like wheat germ and buckwheat flour, especially when the cake has a strong-tasting element such as chocolate-coffee in a Jewish coffecake, or the ground nutmeats in a nutbread or pumpkin puree in bar-type cookies. It's part of the silent campaign against emergence of diabetes mellitus type-2.

Anna, what can you think of to make with zucchini? Here in mid-eastern USA, a gift of these squash turns up anywhere and everywhere from simply appearing on a porch, to showing up at the local soup kitchen, and co-workers bring in fresh supplies daily.

Mrs. Anna T said...

To the one who asked about cutting back on sugar: I always do it and have no problems. I've found that dryness has more to do with over-baking. Perhaps if you noticed your cakes tend to come out dry when you add less sugar, they need just a tiny bit less time in the oven??

Mrs. Anna T said...

Ooh, zucchini is one of my favorite veggies precisely because it's so versatile! We don't get ours for free but we do get them very cheaply now. I make zucchini latkes, zucchini quiches, sometimes I simply sautee them with some onions and tomato sauce and serve as a side dish. I even made zucchini salad/dip once, similar to my eggplant dip. I've heard people make zucchini bread and cakes, too.

Anonymous said...

Love the zucchini suggestions!