Apricot-Coconut Cake

Apricot-Coconut Cake
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Serves 8| Hands-On Time: | Total Time:

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
  • 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.
By January, 2009

Nutritional Information

  • Per Serving
  • Calories 836Calories From Fat 43%
  • Fat 40g
  • Sat Fat 25g
  • Cholesterol 256mg
  • Sodium 455mg
  • Protein 12g
  • Carbohydrate 110g
  • Fiber 2g
  • Sugar 61g
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
The cakes can be baked, wrapped tightly, and stored (unfrosted) at room temperature for up to 2 days. Frost up to 4 hours before serving.

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