Prepare the loaf pan by brushing it with a bit of oil and use a baking sheet to line it.

Melt the coconut oil and set aside.

Put the eggs and sugar into a mixing bowl, and whisk them together.

Sift the cinnamon and flour into the mixing bowl, and whisk until combined.

Gradually add in the milk, stirring well each time.

Add the melted coconut oil to the mixture, stir until no lumps remain.

Slice the apples on the thinnest setting with your mandoline.

Add the apples into the mixture.

Make sure the apple slices are evenly coated with batter.

Pour the mixture into the loaf pan.

Bake in the oven for 1 hour.

To check if the cake is baked through, use a toothpick and push it into the middle of the loaf. Use a new toothpick each time.

When the toothpick comes out clean, the cake is finished baking. Take the cake out of the oven and remove it from the tin to place it on a cooling rack to cool.

Refrigerate for at least 3 hours before slicing and serving the cake.