Este bolo de maçã e coco é o lanche perfeito para qualquer altura do ano. A combinação da maçã, que confere uma humidade natural e um toque de acidez, com a textura e o sabor exótico do coco, resulta num bolo simples, fofo e absolutamente delicioso. É uma receita versátil que agrada a miúdos e graúdos e que enche a casa com um aroma reconfortante enquanto coze.

Ingredientes (6 Pessoas)

  • 2 maçãs grandes
  • 4 ovos
  • 2 chávenas de açúcar
  • 3 chávenas de farinha
  • 1 chávena de leite
  • 1 chávena de côco ralado
  • 3/4 de chávena de óleo
  • 1 colher de sopa de fermento em pó
  • côco ralado para polvilhar
  • manteiga para a forma
  • farinha para a forma

Preparação

  1. Comece por descascar, descaroçar e cortar as maçãs aos cubinhos.
  2. Reserve.
  3. Numa taça misture o açúcar com os ovos.
  4. Bata até obter um creme esbranquiçado.
  5. Junte a maçã e o côco ralado e envolva bem.
  6. Junte a farinha, o fermento e o leite.
  7. Por fim, junte o óleo.
  8. Misture muito bem até obter uma massa homogénea.
  9. Unte uma forma de chaminé e polvilhe-a com farinha.
  10. Deite o preparado na forma.
  11. Polvilhe o preparado com um pouco do côco ralado que reservou (não todo, vai necessitar de polvilhar novamente).
  12. Leve a forno pré-aquecido a 180º C, durante cerca de 45 minutos.
  13. Após estar cozido, retire do forno.
  14. Desenforme morno.
  15. Polvilhe com o restante côco ralado que reservou.

Fancy a slice of comfort? Here is the recipe, translated into English for you.

Apple and Coconut Cake

This wonderfully moist and flavourful Apple and Coconut Cake is a true delight, combining the classic, comforting taste of apple with a tropical hint of coconut. The use of oil instead of butter ensures a beautifully soft and tender crumb that stays fresh for days. It’s the perfect cake for an afternoon cup of tea, a bake sale, or a simple family dessert.

The secret to this cake’s lovely texture is the combination of grated apple, which provides natural moisture and sweetness, and the desiccated coconut, which adds a delightful chewiness. You can use any eating apple you like; a tart variety like a Bramley or Granny Smith will provide a nice contrast to the sweetness of the cake, while a sweeter apple like a Gala or Fuji will enhance its fruity flavour.

For a little extra spice, you could add a teaspoon of ground cinnamon or mixed spice to the flour. A handful of chopped walnuts or pecans would also be a delicious addition, providing a lovely crunch. This cake is wonderful on its own, but it’s also delicious served warm with a scoop of vanilla ice cream or a dollop of custard.

Ingredients (Serves 6-8)

  • 2 large eating apples
  • 4 large eggs
  • 2 cups caster sugar
  • 3 cups plain flour
  • 1 cup milk
  • 1 cup desiccated coconut
  • 3/4 cup vegetable oil
  • 1 tbsp baking powder
  • Extra desiccated coconut, for sprinkling
  • Butter, for greasing
  • Flour, for dusting

Method

  1. Start by peeling, coring, and dicing the apples into small cubes.
  2. Set aside.
  3. In a large bowl, mix the sugar with the eggs.
  4. Beat until the mixture is pale and creamy.
  5. Add the diced apple and the cup of desiccated coconut and mix well to combine.
  6. Add the flour, baking powder, and milk.
  7. Finally, add the oil.
  8. Mix everything very well until you have a smooth, homogenous batter.
  9. Grease and flour a Bundt tin or a ring mould.
  10. Pour the batter into the prepared tin.
  11. Sprinkle some of the extra desiccated coconut over the batter.
  12. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 45 minutes, or until a skewer inserted into the centre comes out clean.
  13. Once cooked, remove from the oven.
  14. Allow to cool in the tin for a few minutes before turning it out onto a wire rack.
  15. Sprinkle with the remaining desiccated coconut before serving.