• 25g brown Muscovado sugar
  • 200g applesauce plus 20g extra
  • 200g dessicated coconut plus 50g extra
  • 200g all purpose self raising flour or alternative
  • 3 eggs
  • 200g sugar or sugar substitute
  • Six kiwis, peeled and sliced
  • Cranberries/raisins/other dried fruit
  • 100g butter plus 20g extra
  • Lime juice to taste, plus any spices you may like.


  • STEP 1
    Blend the caster sugar, butter and applesauce in a large bowl, leaving some behind. Add in the coconut, and eggs, and then add the flour. Keep stirring until it has the right consistency.
  • STEP 2
    In a seperate bowl (making sure it is microwable) melt the butter and apples at ce together with the Muscovado.
  • STEP 3
    Pour the sugar butter mix into the bottom of a greased cake tin. Arrange the kiwis and cranberries into this mixture. Then add the lime to the cake batter and pour it on top. Bake at Gas Mark 5 for 45-50 minutes.
  • STEP 4
    Don't worry if the fruit comes off as removing cake from tin, just replace and sprinkle with coconut. Serve warm or cold.

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