Healthy with Okara Apple-Coconut Cake

Name: Healthy with Okara Apple-Coconut Cake
Cuisine: American
Ingredients: 200 grams Fresh okara; 3 large Eggs; 40 to 60 grams Sugar or artificial sweetener; 1 medium Apple; 8 tbsp Skim milk; 3 tbsp Olive oil; 1 juice from 1 lemon Lemon juice; 100 grams Shredded coconut; 1 ★ Apple compote

cookpad.japan @cookpad_jp

Even though I'm on a diet, I wanted to eat a hearty cake with lots of apples. The shredded coconut was cheap too, so I bought a lot and had a lot on hand.

Squeeze one lemon for the lemon juice. Use 1 tablespoon for the apple compote, and put the rest in the dough. When you are making a cake in a large pan such as a silicone cake pan or a microwave-safe bowl, reduce the number of dishes you have to wash by using the same container to make the compote, then pour in the batter and mix with a spatula. Cakes with okara taste better the next day. You can freeze this cake! If you are on a diet, you can use as little as 40g of sugar, depending on the sweetness of the apples. Recipe by Spain

Even though I'm on a diet, I wanted to eat a hearty cake with lots of apples. The shredded coconut was cheap too, so I bought a lot and had a lot on hand.

cookpad.japan @cookpad_jp

Even though I'm on a diet, I wanted to eat a hearty cake with lots of apples. The shredded coconut was cheap too, so I bought a lot and had a lot on hand.

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Ingredients

200 gramsFresh okara
3 largeEggs
40to 60 grams Sugar or artificial sweetener
1 mediumApple
8 tbspSkim milk
3 tbspOlive oil
1juice from 1 lemon Lemon juice
100 gramsShredded coconut
1★ Apple compote

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Steps

1

Make the ★ apple compote in advance. You'll need 3 medium apples, 1 tablespoon of lemon juice, 3 teaspoons of sugar and 1 tablespoon of water. Use the baking container you'll use to bake the cake. I used a red-skinned apple and left the peel on. It takes 6 minutes in a 900W microwave (or 10 minutes in a 600W microwave). For details, refer to.
2

Beat the egg and sugar well with an electric mixer. Add the apple, which have been quartered and thinly sliced to the whipped egg and purée. Add all the other ingredients except the shredded coconut and apple compote to the purée, and mix with an electric mixer.
3

Finally, add the shredded coconut and mix in with a spatula. Pour the batter into the pan you made the apple compote in step 1, and bake it in an oven preheated to 320°F/160°C for 45 minutes. The picture shows this cake made in a 25cm silicone cake pan.
4

If you want to make this into muffins, shorten the baking time to 25-30 minutes.
5

This is when I made it in a silicone cake pan for large pound cakes. It took more than 50 minutes to bake, because the cake was so thick. Silicone cake pans are convenient because you don't need to oil.