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Preheat the oven to 190°C / 180°C fan.
In a large bowl, add the eggs, milk, melted coconut oil and vanilla extract. Mix until combined.
Fold in the cinnamon, baking powder and flour until a smooth batter forms.
Finely slice the apples using a mandoline until you reach 340g (please be careful with your fingers!).
Gently fold the apple slices into the batter, making sure each slice is coated without breaking them.
Line a mini loaf cake tin with baking paper (I use a 16cm x 8cm glass loaf tin).
Pour in the batter and press down firmly with a spatula so the apple slices are compact and lying flat.
Bake for 35-45 minutes until the edges are deep golden brown and the cake feels set when gently pressed.
Let the cake cool completely before slicing. this is essential as the cake is very fragile when warm.
Slice and enjoy! Optional: dust with powdered monk fruit sweetener, a drizzle of maple syrup, or enjoy plain.