Prep 10 mins
Cook 1 hr 30 mins
I found this on Taste.com.au, was originally in SFI magazine in November 2006. Sounds delish, can't wait to try it.
- 150 g butter, softened
- 3⁄4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 2 1⁄2 cups self-raising flour, sifted
- 1 1⁄2 cups milk
- 400 g pie apples or 1 large grated apple
- 300 ml thick vanilla custard
- 1⁄3 cup desiccated coconut
- Preheat oven to 160°C Grease an 8cm deep, 22cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang at 2 opposite ends.
- Using electric mixer, cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour and milk alternately into butter mixture until just combined.
- Spread half the batter into prepared pan. Arrange half the apple over top. Dollop half the custard over apple. Sprinkle with coconut. Gently spoon over remaining batter to cover filling.
- Top with remaining apple and custard. Swirl custard into batter using a skewer. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a skewer inserted into centre comes out clean. Cool completely in pan. Lift from pan and serve.