Pink lady apple and coconut cake

Pink lady apple and coconut cake

Taste of Australia
10 mins
Cooking time
30 mins
Stuart Scott

The Pink Lady Apple Liqueur Schnapps from Wildbrumby Schnapps Distillery, halfway between Jindaybyne and Thredbo, was so delicious that I simply had to cook up this lovely cake to use it in and eat with it!


Quantity Ingredient
170g caster sugar
2 teaspoons grated lemon zest
175g butter, softened
150g self-raising flour
1 1/2 teaspoons baking powder
pinch salt
3 eggs
1 teaspoon vanilla bean paste
40g shredded coconut
2 tablespoons coconut cream
180g creme fraiche or light sour cream
icing sugar, to dust (optional)

Apple filling

Quantity Ingredient
40g butter
2 large pink lady apples, cored and thinly sliced
3-4 tablespoons brown sugar, to taste
80ml pink lady apple schnapps or other apple or pear liqueur


  1. Preheat the oven to 180°C. Line the bases and grease and flour the sides of two 19 cm cake tins.
  2. Place the sugar and lemon zest in a food processor and pulse to combine. Add the butter, flour, baking powder, salt, eggs and vanilla bean paste and process for 1–2 minutes or until smooth. Add the coconut and coconut cream and pulse until just combined.
  3. Divide the mixture between the tins. Bake in the oven for 30 minutes or until golden and the tops spring back when pressed. Leave the cakes in the tins for 5 minutes to cool slightly and then turn out onto wire racks to cool completely.
  4. Meanwhile for the apple filling, melt the butter in a medium non-stick frying pan over medium–high heat. Add the apples, sprinkle over the brown sugar and cook, turning frequently, until golden and caramelised. Stir through the schnapps and flambé by tilting the pan or lighting it with a match, if desired. Cook until all the liquid has evaporated. Remove from the heat and set aside to cool.
  5. To serve, flip one of the cake layers upside down so the flat side is facing up. Spread over the crème fraîche and top with the apples. Sandwich with the second cake layer. Dust with icing sugar, if desired.


  • Any sticky wine or a cup of tea or coffee!

Lyndey’s note

  • Leaving the skin on the apples helps them hold their shape and adds a lovely texture to the filling.
Taste of Australia
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