Apricot-Coconut Cake

Recipe from

Real Simple

Nutritional Information

Calories 836
Caloriesfromfat 43 %
Protein 12 g
Carbohydrate 110 g
Sugars 61 g
Fiber 2 g
Fat 40 g
Satfat 25 g
Sodium 455 mg
Cholesterol 256 mg


1 cup shredded sweetened coconut
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups apricot preserves
1 cup whole milk
1 cup heavy cream
1/4 cup sour cream
2 tablespoons confectioners' sugar


Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk the flour, baking powder, and salt.

Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and 3/4 cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.

Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on a rack.

Using an electric mixer, beat the heavy cream, sour cream, and confectioners' sugar to form stiff peaks. Sandwich the cakes with the remaining 1/2 cup of preserves. Frost with the cream mixture and press the coconut onto the sides.

Make-Ahead Tip: Make the cakes, wrap tightly, and store at room temperature for up to 2 days. Make the frosting and frost the cakes up to 4 hours before serving. Refrigerate until 30 minutes before serving.