Cuisine: American
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Ingredients for the cake:
- 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
Ingredients for the topping:
- 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.
Recipe by Savormania at http://www.savormania.com/en/apricot-coconut-cake-4/
3.5.3226