This coconut cake gets a major flavor upgrade, thanks to sweet apricot preserves and a deliciously rich icing. Half of the jelly gets mixed into the batter before baking, and the other half is sandwiched between the two layers of moist white cake. That sinfully creamy frosting incorporates heavy cream, whole milk, and sour cream, for a thick whipped topping that’s spread over the top, and along the sides, where you’ll press toasted, shredded coconut for a little texture and crunch. Plan ahead to bake the two layers, in 8-inch round cake pans, well before you’re ready to put the dessert together.
1 cup shredded sweetened coconut
¾ cup (1½ sticks) unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1½ cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1¼ cups apricot preserves
1 cup whole milk
1 cup heavy cream
¼ cup sour cream
2 tablespoons confectioners' sugar
Sat fat 25g
Calories from fat 43%
How to Make It
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.
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.
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.
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.
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