55 minutes

Self raising flour, 2 1/2 cup
Eggs, 3
Unwaxed or organic lemon, 1
Desiccated coconut, 6 tbsp
Butter, 4 tbsp
Sugar, 12 oz
Natural yogurt, 7 oz
Apples, 4 (medium size)
Milk, as needed


Whip the egg yolks with 12 oz of sugar, add the yogurt, the melted butter, flour, zest and juice of the lemon. Mix well.
Peel and cut the apples into thin slices then add 2/3 to the mixture and stir well. You need to get a smooth, but not too runny, consistency. Add a little milk only if the mixture feels too dry.
Whip the egg whites to get a firm consistency with the remaining sugar. Add the coconut and stir well.
Then grease a round baking tray (about 7,8 inch diameter) or use a silicone one, put 3/4 of the dough on the mould and place the coconut mixture on it.
Put the remaining mixture on top, then the remaining apples. Cook for 40-45 minutes at 356F.
Once the cake has cooled down, if you like, sprinkle it with icing sugar.

Thanks to: My Little Italian Kitchen