You will need 1 x 30 cm rectangular tray or 2 x 24 cm round cake tins.
1. Preheat oven to 180°C (160° fan-forced). Line your tin or tray with baking paper.
2. In a medium saucepan, stew the chopped apples with cinnamon on low heat until soft - this should take approx. 15-20mins. Set aside to cool.
3. In a bowl, combine flour, butter, baking powder and vanilla essence together with your fingertips. Set aside ⅓ of this cake base mixture and add 1 cup of desiccated coconut to create the coconut crumble.
4. With the remaining ⅔ of the cake base, add in your egg yolks. If the consistency is too dry add 1-2 tablespoons of milk here. Divide among two cake tins or one rectangular tray. Do not leave gaps.
5. Place the cooled cinnamon apples on top of the cake base.
6. To make the meringue, beat egg whites to soft peaks. Slowly add the caster sugar and beat for about 5 minutes or until stiff peaks form. Evenly spoon the meringue on top of the cinnamon apples and then scatter the coconut crumble topping over the top.
7. Place in the oven and bake for 50-60 mins or until cooked in the centre. Set aside to cool.
8. Dust with icing sugar or simply serve with cream or ice cream, if you wish.
This recipe and image are from The Lion and Buffalo.