Imagine a cake that transports you to a tropical haven with every single bite - that's exactly what this apricot coconut cake promises! Combining the luscious sweetness of ripe apricots with the rich, nutty texture of coconut, this dessert is not just a recipe, it's a culinary adventure waiting to unfold in your kitchen. Whether you're a baking novice or a seasoned pastry chef, this cake guarantees to impress and delight everyone who takes a bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: International
Serves: 10 servings
Ingredients
- 200g all-purpose flour
- 150g sugar
- 100g shredded coconut
- 3 large eggs
- 150g butter, melted
- 300g apricots, sliced
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Grease a 24 cm round cake pan with butter and lightly dust with flour to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour and baking powder to ensure a smooth, lump-free mixture.
- In a separate bowl, cream together the melted butter, sugar, and vanilla extract until the mixture becomes light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition to create a smooth, homogeneous batter.
- Gradually fold the flour mixture into the wet ingredients, stirring gently to create a consistent cake batter. Be careful not to overmix.
- Fold in 80g of the shredded coconut, reserving some for topping.
- Pour half the batter into the prepared cake pan, then arrange a layer of sliced apricots on top.
- Add the remaining batter over the apricots, ensuring an even distribution.
- Sprinkle the remaining shredded coconut on top of the cake batter.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar before serving.
Tips
- Use fresh, ripe apricots for the most vibrant flavor and natural sweetness.
- Make sure your butter and eggs are at room temperature for better ingredient integration.
- Don't overmix the batter - this can lead to a dense, tough cake.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before slicing to maintain its structural integrity.
- For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store the cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 95mg
