Apricot, Orange and Coconut Cakes
ready in 1 hr 45 min.
- 18 ozs Apricot (peeled and finely diced)
- 1.333 cups dried Apricot (roughly chopped)
- 4 tsps Orange liqueur
- 1 cup softened butter (heaped)
- ½ cup sugar (scant)
- 2 Tbsps Vanilla sugar
- 1 unwaxed Orange (zest)
- 4 eggs
- 3 cups all-purpose flour
- 1 tsp Baking powder
- 1 cup Corn starch (scant)
- 1.333 cups Shredded coconut
- ½ cup Coconut milk
- For the icing
- ⅞ cup Coconut cream
- ½ cup powdered sugar
- 1 cup cream cheese
- 1 cup Shredded coconut toasted (for sprinkling)
How healthy are the main ingredients?cream cheeseApricotApricotCoconut milksugarOrange
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.
Mix the fresh and dried apricots with the orange liqueur.
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.
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).
Remove from the oven and leave to cool.
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.