Apricot-Coconut Cake

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 836
  • Calories from fat: 43%
  • Protein: 12g
  • Carbohydrate: 110g
  • Sugars: 61g
  • Fiber: 2g
  • Fat: 40g
  • Saturated fat: 25g
  • Sodium: 455mg
  • Cholesterol: 256mg

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

Preparation

  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.
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