Apricot-Coconut Cake

Photo by Con Poulos
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 836 calories
    • Calories 43% calories from fat
    • Fat 40 g
    • Sat Fat 25 g
    • Cholesterol 256 mg
    • Sodium 455 mg
    • Protein 12 g
    • Carbohydrate 110 g
    • Sugar 61 g
    • Fiber 2 g


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


  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.