Preheat oven to 180c and grease and line a 20cm (8") square baking tin with baking paper and set aside.
In a bowl combine melted butter, self raising flour, caster sugar, desiccated coconut, and vanilla. Mix well to combine (the mixture should be crumbly).
200 g self raising/self rising flour, 145 g salted butter, 160 g caster sugar, 70 g coconut, 2 teaspoon vanilla extract
Press mixture evenly into the tin and bake for 15 - 20 minutes, or until the base starts to brown at the edges.
Meanwhile peel, core and thinly slice apples.
2 medium sized apples
Place apple slices in cold water with a squeeze of lemon juice as you slice them. This keeps them from discolouring (this step is optional - dry well on paper towel before using).
When cooked, take the base out of the oven and lay apple slices on top.
To make the sour cream topping, combine sour cream and eggs and mix until smooth then pour over apple layer.
250 g sour cream, 2 eggs
Combine cinnamon and caster sugar then sprinkle the mixture evenly over the sour cream layer.
1 teaspoon caster sugar, ½ teaspoon ground cinnamon
Bake for a further 15 - 20 minutes, or until sour cream layer has set.
Allow to cool in the tin, then place in the fridge to cool completely. Then cut into slices and serve.