Packed with fruity tastes and textures, this cake is a delicious treat! Great for when entertaining too, especially in summer or when winter is dragging on far too long.
25g brown Muscovado sugar
200g applesauce plus 20g extra
200g dessicated coconut plus 50g extra
200g all purpose self raising flour or alternative
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.
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.
In a seperate bowl (making sure it is microwable) melt the butter and apples at ce together with the Muscovado.
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.
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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