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Apricot-Coconut Cake

Yield Makes 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.