Coconut Sugar Cubes


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Coconut Sugar Apple Upside Down Cake


45 minutes

4 pax

Recipe shared by @honeybeesweets.sg

Bakes a 7” / 8” round

Caramelised Apple Layer
2 Granny Smith, peeled & sliced to thin wedges and toss in 2 tbsp fresh lemon juice
40g butter
8 pcs SIS Coconut Sugar Cubes

Coconut sugar sour cream cake
10pcs SIS Coconut Sugar Cubes
100g butter
2 large eggs
1 tsp vanilla extract
125g sour cream
120g cake flour
50g coconut flour (or you can replace it with cake flour)
1 tsp baking powder
1/4 tsp sea salt


  1. Melt butter and coconut sugar together till it starts to caramelise. Pour the mixture into a cake pan that is lined with greased parchment paper.
  2. Arrange the sliced apples on top of caramelised sugar.
  3. To make the cake batter, whisk butter, salt with coconut sugar till coconut sugar has melted and the mixture is light and creamy.
  4. Crack eggs in, one at a time well combined before adding the next egg.
  5. In a mixing bowl, whisk cake flour, coconut flour (if using) and baking powder until combined.
  6. Add 1/2 of the flour mixture to the butter egg mixture and whisk till combined. Add in all the sour cream and whisk. Finally, the remaining 1/2 of the flour mixture and stir in till combined with a spatula.
  7. Preheat oven to 180C. Pour the cake batter over the apples. Tap the whole cake pan on the work surface to release air out of the air pockets.
  8. Pop into the oven to bake for 38-40 mins or till the tester comes out clean. Let it cool for 30 mins before unmoulding.

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