Preheat oven to 180 degrees celsius (160 if using a fan forced oven). Grease and line a 20cm square cake tin with baking paper.
Place the butter into the TM bowl and melt on Speed 3, 60 degrees for 2 minutes.
Add in the caster sugar, coconut, self raising flour and vanilla essence and mix on Speed 3 for 30 seconds (scraping down the sides of the bowl if needed).
Press mixture into the tin and bake for 15-20 minutes or until lightly golden.
Take the slice out of the oven and layer the thinly sliced apple over the top.
Place the sour cream and eggs into the TM bowl and mix on Speed 4 for 30 seconds. Pour the sour cream mixture over the top of the apple.
Sprinkle the cinnamon over the top (or cinnamon sugar).
Place back into the oven for another 20 minutes or until the sour cream has set.
Allow to cool before placing into the fridge to cool completely. Cut into slices when completely cold.