Step 1

Preheat oven to 180 degrees celsius (160 if using a fan forced oven). Grease and line a 20cm square cake tin with baking paper.

Step 2

Place the melted butter, caster sugar, coconut and vanilla extract into a medium sized bowl. Sift over the self raising flour. Mix until smooth and creamy.

Step 3

Press mixture into the tin and bake for 15-20 minutes or until lightly golden.

Step 4

Take the slice out of the oven and layer the thinly sliced apple over the top.

Step 5

In a bowl, beat the sour cream and eggs together until well combined. Pour the sour cream mixture over the top of the apple.

Step 6

Sprinkle the ground cinnamon over the top (or cinnamon sugar).

Step 7

Place back into the oven for another 20 minutes or until the sour cream has set in.

Step 8

Allow to cool in the tin before placing into the fridge to cool completely.

Step 9

Cut into slices when completely cold.

Step 10

Preheat oven to 180 degrees celsius (160 if using a fan forced oven). Grease and line a 20cm square cake tin with baking paper.

Step 11

Place the butter into the TM bowl and melt on Speed 3, 60 degrees for 2 minutes.

Step 12

Add in the caster sugar, coconut, self raising flour and vanilla essence and mix on Speed 3 for 30 seconds (scraping down the sides of the bowl if needed).

Step 13

Press mixture into the tin and bake for 15-20 minutes or until lightly golden.

Step 14

Take the slice out of the oven and layer the thinly sliced apple over the top.

Step 15

Place the sour cream and eggs into the TM bowl and mix on Speed 4 for 30 seconds. Pour the sour cream mixture over the top of the apple.

Step 16

Sprinkle the cinnamon over the top (or cinnamon sugar).

Step 17

Place back into the oven for another 20 minutes or until the sour cream has set.

Step 18

Allow to cool before placing into the fridge to cool completely. Cut into slices when completely cold.