Apricot Coconut Cherry Cake

    Apricot Coconut Cherry Cake


    3 people made this

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

    Linda Queensland, Australia

    Serves: 16 

    • 3/4 cup dried apricots, chopped finely
    • 1/2 cup warm milk
    • 125g butter
    • 1 cup caster sugar
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 10-20 glace cherries, finely chopped
    • 1 cup self raising flour
    • 3/4 cup dessicated coconut
    • ICING
    • 2 cups icing sugar mixture
    • 1 1/2 tablespoons milk
    • 1 tablespoon butter, softened
    • 1 teaspoon vanilla essence
    • extra coconut for topping

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

    1. Preheat oven to 180 degrees C.
    2. Grease and line a 28cm x 18cm slab pan with baking paper.
    3. Soak apricots in the milk while preparing the rest of the batter.
    4. Beat the butter and sugar and add vanilla and eggs. Mix well.
    5. Toss the glace cherries in the flour and add to the batter together with the apricots and milk.
    6. Add the coconut and combine.
    7. Pour into prepared pan and bake 30-35 minutes.
    8. Cool in the pan. Turn onto a board for icing.
    9. Icing:

    10. Mix the icing ingredients together to form a smooth paste.
    11. Spread over the cooled cake and top with coconut.

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