This was ok- really beautiful to look at, but the flavor was a bit of a let-down. The cake was a little too dense for me, when I felt like it should have been lighter and fluffier. The potential is there, but needs some changes.
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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
- 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.
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