For the tin
Butter or margarine
15 g Dansukker Cane Sugar
10 g desiccated coconut

Cake mixture
60 g potato starch
120 g almond flour
120 g Dansukker Icing Sugar
10 g baking powder
3 g Dansukker Vanilla Sugar
70 g desiccated coconut
150 g butter or margarine, softened
2 eggs
100 ml vanilla flavoured yoghurt

Filling
2 apples
cinnamon

Grease a round, loose bottomed cake tin measuring about 23 cm in diameter. Sprinkle the tin with cane sugar and coconut. Combine all the dry ingredients in a bowl. Add the butter or margarine in pieces and mix to the texture of breadcrumbs. Add the eggs and yoghurt and combine to make a paste. Pour into the baking tin. Peel and core the apples, cut into thin wedges and stick the wedges into the cake mix and spread cinnamon on the top. Bake in the centre of the oven at 175 °C for about 45 minutes. Allow to cool for a few minutes in the tin. Serve the cake cold or warm with vanilla sauce, vanilla ice cream or vanilla flavoured fromage frais.