Apricot coconut cherry cake
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.
Ingredients
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
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease and line a 28x18cm baking tin with baking parchment.
- Soak apricots in the milk while preparing the rest of the batter.
- Beat the butter and sugar and add vanilla and eggs. Mix well.
- 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.
- Cool in the tin. Turn onto a board for icing.
- 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 & ratings
Average global rating:
(4)
Reviews in English (4)
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
This was delicious, a very moist and tasty sponge. No one likes coconut in our house so I left it out and didn't put all the milk in, just enough for a dropping consistency. Brilliant, simple cake. - 05 Feb 2017