apricot coconut cake
Cuisine: American
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Ingredients
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
Instructions
  1. Preheat oven to 180°C. Grease a springform pan with butter and line the bottom of the pan with parchment paper.
  2. In a large bowl, beat all the cake ingredients together. Pour the batter into the prepared pan.
  3. Cover the top of the batter with the sliced apricots like a spiral.
  4. 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.
  5. Top the cake with the remaining shredded coconut. Let cool before removing from the pan.
Notes
ADAPTED FROM: Taste's Nectarine Coconut Cake
DON'T HAVE ANY APRICOTS? Try this cake with peaches or nectarines instead.
Recipe by Savormania at http://www.savormania.com/en/apricot-coconut-cake-4/