Apricot-Coconut Cake

Apricot-Coconut Cake
Con Poulos
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preparation
30
minutes
cooking
210
minutes
Serves 8

Ingredients

1
cup
shredded sweetened coconut
3/4
cup
(1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
3
cups
all-purpose flour
2
teaspoons
baking powder
1/2
teaspoon
kosher salt
1 1/2
cups
granulated sugar
4
large eggs
1
teaspoon
pure vanilla extract
1 1/4
cups
apricot preserves
1
cup
whole milk
1
cup
heavy cream
1/4
cup
sour cream
2
tablespoons
confectioners' sugar

Directions

  1. Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk together the flour, baking powder, and salt. 
  2. Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and ¾ cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.
  3. Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on racks.
  4. Using an electric mixer, beat the heavy cream, sour cream, and confectioners' sugar until stiff peaks form. Spread the remaining ½ cup of preserves on top of one of the cakes; sandwich with the other. Frost with the cream mixture and press the coconut onto the sides.

 

Kate Merker
December 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 43%
  • Fat 40 g
  • Sat Fat 25 g
  • Cholesterol 256 mg
  • Sodium 455 mg
  • Protein 12 g
  • Carbohydrate 110 g
  • Fiber 2 g
  • Sugar 61 g
What does this mean? See Nutrition 101.

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