Apricot-Coconut Cake Recipe

Name: Apricot-Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350u00b0 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 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 3/4 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 a rack.
4
Using an electric mixer, beat the heavy cream, sour cream, and confectioners' sugar to form stiff peaks. Sandwich the cakes with the remaining 1/2 cup of preserves. Frost with the cream mixture and press the coconut onto the sides.
5
Make the cakes, wrap tightly, and store at room temperature for up to 2 days. Make the frosting and frost the cakes up to 4 hours before serving. Refrigerate until 30 minutes before serving.

1373

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* 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?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Apricot-Coconut 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.

Apricot-Coconut Cake

How did you like this recipe?

Frequently Asked Questions