15 g Tree Top Apple Juice
166 g Frozen IQF Apple Slices, thawed
1 package yellow cake mix
114 g butter, melted
142 g shredded coconut
100 g sugar
3.50 g ground cinnamon
240 g sour cream
2 egg yolks
Preheat oven to 350 F. Lightly oil a 10x14-inch baking dish.
In a large bowl, thoroughly combine cake mix, butter, coconut and apple juice.
Spoon the mixture into the baking dish. Press down lightly. Bake for 10 to 12 minutes and remove from the oven.
Drain apple slices and spread evenly over the cooked cake crust.
Combine the sugar and cinnamon. Reserve 1 tbs. for the topping. Sprinkle
over the apple slices.
In a small bowl, beat together the sour cream and egg yolks; drizzle evenly over the apple slices.
Sprinkle the reserved 1 tbs. sugar and cinnamon mixture over the top.
Return to the oven and bake for 20 minutes, until top is lightly
browned. Serve warm or at room temperature.
Yield: 18 servings