Apricot Chocolate Chip Cake – a delicious recipe with apricots, apricot nectar, butter, sugar, eggs, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease a deep 8-inch round cake pan. Line the bottom with parchment paper, then grease the paper.
2
Combine the apricots and nectar in a bowl; let stand for 1 hour.
3
Beat the butter and sugar in large bowl with an electric mixer until light and fluffy. Beat in the eggs yolks, one at a time, until combined. Stir in the coconut, then half the sifted flour and half the apricot mixture. Stir in the remaining flour and apricots. Stir in chocolate chips.
4
Beat the egg whites in a small bowl until soft peaks form. Fold into the batter. Spread into the prepared pan.
5
Bake for about 1 1/4 hours. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Dust with the sifted powdered sugar, if desired.
681
kcal
Calories
35
g
Fat
81
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup chopped dried apricots, 1 cup apricot nectar, 8 tbsp (1 stick) butter, 2/3 cup sugar, and more.
Yes, Apricot Chocolate Chip Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
