Note: This recipe has measurements for 3 different size pans (although I only ever make 13 x 9).
13 x 9 | 10 x 10 | 7 x 7 inch pan, greased and floured (butter & plain flour)
160-170°C | 325°F | Gas Mark 3
40 minutes (or until a toothpick inserted in comes out clean. 1 hour at 170°C for my oven)
Pour mixture in to the tin, spreading it evenly, and bake until done.
Leave to cool in the pan before preparing the topping.
Preheat the grill to medium heat, with a shelf just low enough to fit the cake underneath.
Turn the heat up high on the pan of coconut mixture so it bubbles (stirring constantly to avoid burning). Cook for 5 minutes, then tip on to cake and spread evenly.
Move the cake to the hot grill and grill until it bubbles and crisps up and starts to brown. Roughly 5 minutes (3 on my grill).
The amount of apples doesn't matter too much, but the proportions should be 2kg (4lb 6.9oz) Apples and 1½C Liquid (water, or cider, or apple juice). Or for a smaller batch 1kg Apples and ¾C Liquid. As long as you scale the liquid to the amount of apples you have, it'll be fine.
Chop up the apples (no need to peel or core them) and put them in a pot with your liquid of choice. Simmer on low heat (lid on), poking the apples down with a spoon now and again. Cook until softened and the apple is coming away from the skin.
Leave to cool and then put through a food mill (moulin) to make it smooth and remove the seeds and cores.
Or you can just buy it (in the USA at least), but make sure you get unsweetened.