Preheat oven to 375 and grease a pyrex or baking tray.
Dice up your apples into chunks about 1 cm, or the size of your fingernail. You want them to be small enough so they will cook through, but large enough so you get yummy chunks in your cake.
Add all wet ingredients to a large bowl and mix well with a whisk (or a fork or spoon works too).
Add the dry ingredients on top of the wet mixture. Try to mix the dry ingredients together gently, while on top of the wet mixture. This doesn't have to be perfect, you just want to make sure all the baking powder + flour are incorporated. Then, gently mix the dry mixture into the rest of the wet ingredients, just until combined.
Gently fold in about ⅔ of the apple cubes to the mix, reserving some for the top.
Pour the batter into your baking dish. Top it off with remaining apple chunks, cinnamon, and coconut sugar, to your desire. Mixing the coconut sugar and cinnamon with some coconut oil will make a nice streusal-like topping, but that's totally optional!
Turn oven down to 350 and bake for 35 - 40 minutes. Check when fork inserted in middle comes out clean.
For the topping: Mix the Coconut Butter (NOT Coconut Oil) with Equal Parts Warm water, to create a runny texture. Drizzle on top of the cake. Enjoy immediately, or refrigerate and enjoy cold. Should last in the fridge for about 1 week, or you can freeze for about 1 month.