Apricot, Orange and Coconut Cakes

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Apricot, Orange and Coconut Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
1
Ingredients
18 ounces
Apricot (peeled and finely diced)
1.333 cups
dried Apricot (roughly chopped)
4 teaspoons
1 cup
softened butter (heaped)
½ cup
sugar (scant)
2 tablespoons
1
unwaxed Orange (zest)
4
3 cups
1 teaspoon
1 cup
Corn starch (scant)
1.333 cups
½ cup
For the icing
cup
½ cup
1 cup
1 cup
Grated coconut toasted (for sprinkling)

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
2.
Mix the fresh and dried apricots with the orange liqueur.
3.
Cream the butter with the sugar, vanilla sugar, orange zest and a pinch of salt. Add the eggs one at a time, beating after each addition. Beat until pale and creamy. Mix the flour with the baking powder, cornflour and grated coconut and mix into the egg mixture, alternating with the coconut milk. Stir to create a smooth mixture which holds together well.
4.
Incorporate the apricot pieces then tip into the baking tin and smooth the top flat. Bake in the oven for around 45 minutes until golden (cocktail stick test).
5.
Remove from the oven and leave to cool.
6.
For the icing, beat the coconut cream with the icing sugar until creamy. Stir the cream cheese until creamy then mix through the coconut cream. Spread over the cake and sprinkled with grated coconut. Cut into pieces and serve.