Apricot Coconut Cherry Cake

Apricot Coconut Cherry Cake


17 people made this

About this recipe: I usually make this moist cake in the days between Christmas and New Year's so I can use up leftover pantry ingredients from Christmas baking. You could also add nuts or other dried fruit.


Serves: 16 

  • 125g dried apricots, finely chopped
  • 125ml warm milk
  • 125g butter
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 10-20 glace cherries, finely chopped
  • 125g self-raising flour
  • 30g desiccated coconut
  • Icing
  • 2 cups icing sugar
  • 1 1/2 tablespoons milk
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • Extra coconut for topping

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 180 C / Gas 4. Grease and line a 28x18cm baking tin with baking parchment.
  2. Soak apricots in the milk while preparing the rest of the batter.
  3. Beat the butter and sugar and add vanilla and eggs. Mix well.
  4. Toss the glace cherries in the flour and add to the batter together with the apricots and milk. Add the coconut and combine. Pour into prepared tin and bake 30-35 minutes.
  5. Cool in the tin. Turn onto a board for icing.
  6. For the icing: Mix the icing ingredients together to form a smooth paste. Spread over the cooled cake and top with coconut.

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Reviews (3)


I've made this cake on a number of occasions and have found that most of my friends prefer it without the coconut, so that is what I do and it goes down a treat. - 04 Sep 2012


The flavor of the cake was good, I thought the apricots were a loss as you couldn't really taste them. I have a sweet tooth but this cake was way to much. If I were to make this again I would try it without any icing. - 12 Mar 2013


I changed to almond extract & will leave out the apricots & half the sugar as too heavy & sweet. It has a Bakewell tart flavour. - 16 Aug 2015

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