Holiday Apple Coconut Cake Recipes

HOLIDAY BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the core and seeds out of apple, leaving about a 1/2 in the bottom, creating a well-like hole. Mix 2 tablespoons brown sugar, butter, coconut, and 1 teaspoon cinnamon together in a bowl; fill well in the apple with brown sugar mixture. Place stuffed apple in a baking dish.
• Bake in the preheated oven until apple is tender, about 30 minutes. Transfer baked apple to a serving bowl and drizzle any remaining juices from baking dish over apple; sprinkle with 1 pinch brown sugar and cinnamon.

APPLE COCONUT CAKE (GF, CF, VEGAN)

Steps:

• Preheat the oven to 350 F and line the bottom of a 10" spring form pan.
• In a small bowl, whisk together the flaxseed and hot water. Set aside.
• Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside.
• In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth.
• Fold in the chopped apples and coconut.
• Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top.
• Sprinkle the top of the cake with raw sugar.
• Bake 55 - 60 minutes. Do not open the oven door before 45 minutes.
• Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated).

HOLIDAY APPLE COCONUT CAKE

Steps:

• Cream oil, sugar, and eggs with an electric mixer until it is well-blended.
• Sift together flour, salt, baking soda and cinnamon.
• Add dry ingredients to the creamed oil, sugar, and eggs, and mix thoroughly.
• Blend in apples, coconut, raisins, pecans, and vanilla extract.
• Mix the entire mixture very well.
• Bake in a greased and floured "Bundt" pan at 350 for 1 hour and 15 minutes.

HOLIDAY COCONUT CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (9-inch) round pans; set aside. Process 1/2 cup coconut and nuts in food processor until finely ground; set aside.
• Mix matzo meal and potato starch; set aside. Beat egg yolks in large bowl with mixer until blended. Gradually add sugar, beating until thick and lemon colored. Beat in orange juice and matzo meal mixture until blended. Gently stir in coconut mixture and orange zest.
• Beat egg whites in separate bowl with mixer until stiff peaks form. Gently stir into batter. Pour into prepared pans.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely. Place 1 cake layer on serving plate; spread top with about 1-1/2 cups COOL WHIP. Sprinkle with half the pineapple and 1/4 cup of the remaining coconut. Cover with remaining cake layer. Frost cake top and sides with remaining COOL WHIP; sprinkle with remaining coconut. Garnish with remaining pineapple. Refrigerate at least 1 hour before serving.

COCONUT APPLE CAKE

Steps:

• Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.