The apricots this year have been extra-juicy and sweet, making them the perfect fruits to turn into a sweet cake for brunch or dessert. I’ve been buying buckets and buckets of apricots since they are one of Gabriel’s favorite fruits and have been turning them into compotes all summer long, but one day I wanted to bake with them instead. The apricots go deliciously well with shredded coconut in this recipe, but you can also try it with other stone fruits like peaches or nectarines — most would taste just as good!
- 180g butter, softened at room temperature
- 1 cup sugar
- 3 eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¾ cup shredded coconut
- 170g plain Greek yoghurt
- 8 apricots, pitted and sliced
- 4 tablespoons shredded coconut for the topping
- Preheat oven to 180°C. Grease a springform pan with butter and line the bottom of the pan with parchment paper.
- In a large bowl, beat all the cake ingredients together. Pour the batter into the prepared pan.
- Cover the top of the batter with the sliced apricots like a spiral.
- Bake the cake for 50 minutes to 1 hour. Test for doneness by inserting a toothpick in the center of the cake to see if it comes out clean.
- Top the cake with the remaining shredded coconut. Let cool before removing from the pan.
DON'T HAVE ANY APRICOTS? Try this cake with peaches or nectarines instead.