This moist apple cake with coconut and walnuts is insanely delicious. The sponge soaks up a sweet, creamy coconut glaze just like a sponge. It is an easy recipe where I swapped some of the sugar for varenye (fruit preserves) or jam—a touch of raspberry worked perfectly here. The pairing of sweet-tart apples with tropical coconut and earthy walnuts creates a beautifully rich flavor profile. As the cake bakes, your kitchen will fill with that cozy aroma of cinnamon, instantly gathering the whole family around the table in anticipation of tea time.
A mouthwatering homemade apple cake with a crispy walnut and coconut crust, perfect for tea time.
Ingredients
- 300 g (10.5 oz) apples
- 100 g (3.5 oz) walnuts
- 2 large eggs
- 100 g (1/2 cup) granulated sugar
- 100 g (1/3 cup) varenye (fruit preserves) or jam
- 50 g (3.5 tbsp) neutral vegetable oil
- 180 g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
For the Glaze
- 250 g (1 cup) half-and-half (10% fat cream)
- 50 g (1/4 cup) granulated sugar
- 50 g (3.5 tbsp) butter
- 35 g (1/3 cup) shredded coconut
- 2 tsp maltose syrup (or light corn syrup)
How to Make Apple Cake with Coconut and Walnuts
You can mix the batter by hand or use a food processor. Add any fruit varenye (traditional fruit preserves) or jam into a deep bowl—I am using raspberry jam for this recipe. Crack in the eggs and pour in the granulated sugar. Whisk everything together. If your jam has large fruit chunks, I recommend blending the mixture until smooth.
Start by combining the jam, eggs, and sugar. If the jam is chunky, blend the mixture until smooth.
Whisk the all-purpose flour together with the baking powder. Sift the dry ingredients directly into the bowl with the wet mixture.
Sift the all-purpose flour together with the baking powder to give the batter a light, airy texture.
Pour in the neutral vegetable oil and mix until a smooth batter forms.
Pour in the neutral vegetable oil and mix until the batter is smooth and well combined.
Slice the sweet-tart apples into thin wedges. Fold the sliced apples into the batter.
Add the thinly sliced sweet-tart apples into the prepared batter.
Sprinkle in the ground cinnamon. If desired, add a teaspoon of vanilla extract for extra flavor.
Sprinkle in cinnamon to give the apple cake its classic, warming aroma.
Stir the ingredients well to ensure every apple slice is coated. The batter is now ready.
Stir all the ingredients thoroughly so every single apple slice is perfectly coated with batter.
Line a baking pan with silicone parchment paper, and lightly grease it with oil or baking spray. Pour in the batter and spread it out evenly. I am using an 18×20 cm (7×8 inch) pan for this recipe.
Pour the batter into a parchment-lined baking pan and spread it into an even layer.
Chop the walnuts into coarse crumbs using a knife, crush them with a rolling pin, or pulse them in a blender. Sprinkle the nuts evenly over the batter. Preheat your oven to 180°C (350°F). Bake the cake for 40 minutes. Check for doneness by inserting a wooden skewer into the center—it should come out clean.
Sprinkle the chopped walnuts evenly over the batter to create a wonderfully crunchy crust.
While the cake is baking, prepare the creamy coconut topping. Combine the granulated sugar, shredded coconut, and butter in a saucepan.
Prepare the base for the glaze by combining butter, sugar, and shredded coconut.
Pour in the half-and-half (10% fat cream) or whole milk.
Pour in the half-and-half or milk to create a rich, creamy sauce.
Stir in maltose syrup (or light corn syrup), which gives the topping a caramel-like texture. Alternatively, you can use brown sugar instead of white sugar and syrup for a similar effect. Bring the mixture to a boil, then reduce the heat and let it simmer for 3-5 minutes, stirring continuously. Keep the glaze hot until the cake finishes baking.
The syrup adds a gorgeous caramel hue and a slightly chewy texture to the glaze.
Remove the baked cake from the oven, keeping it in the pan. Pierce the surface all over with a wooden skewer.
Pierce the hot cake with a wooden skewer so the creamy glaze can seep deep into the crumb.
Pour the hot coconut glaze evenly over the cake. The cream will take about 3 minutes to soak in, leaving a luscious layer of coconut and walnuts on top.
Pour the hot syrup evenly over the cake. The cream will soak into the crumb, leaving the coconut on top.
Lift the edges of the parchment paper to remove the cooled cake from the pan. Slice it into portions and serve alongside coffee or tea.
Slice the cooled cake into portions. The creamy glaze makes it incredibly moist and luscious.
To make your apple cake with coconut and walnuts truly perfect, serve it slightly warm. It pairs beautifully not just with hot coffee or tea, but also with a scoop of vanilla ice cream slowly melting over that warm, nutty crust. If you love experimenting, try swapping the raspberry jam for apricot or cherry—it will give the crumb a completely different hue and flavor. Store any leftover cake in an airtight container so the glaze stays locked in and the sponge remains incredibly tender the next day. By the way, if you do not have syrup on hand, feel free to use cane sugar instead: it will give the topping a light caramel flavor and a gorgeous golden color. The main secret here is to take your time piercing the cake with a skewer, ensuring every single bite absorbs that creamy sauce right down to the base.
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