Wednesday, 13 May 2015



1 packet vanilla cake mix
1 cup shredded coconut
125 grams butter, melted

1 800 gram can pie apples
2 tablespoons white sugar

2 cans condensed milk
4 tablespoons brown sugar,packed
100 grams butter
2 teaspoons sea salt

preheat oven to 180c c
grease and line 9 x 13 ovenproof dish

FOR THE BASE, mix all the ingredients together and press evenly into bottom of dish.

cook for 12 minutes until just lightly brown. remove from oven and cool.

FOR THE FILLING, mix the apples and white sugar together and heat, stirring, until sugar dissolves. put aside.

in a medium size pot over a medium heat, melt the condensed milk, brown sugar and butter, stirring till boiled. lower heat and stir for 5 minutes until thick. remove from heat and stir in the salt. cool slightly.

TO PUT TOGETHER, drain any excess fluid from apples and spread the apples evenly over the base.

spread the caramel evenly over the apples. refrigerate till cold.

I topped this with greek yoghurt mixed until thick with icing sugar, which I piped on individual slices rather than the whole cake (cake will store longer this way).  drizzle with caramel topping.

whipped cream would be good also.

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