Dried Apricot Coconut Coffee Cake

This is fantabulous because simply it is so flavourful. The recipe was discovered on this site http://www.taste.com.au/recipes/914/apricot+cake   I skipped the icing as recommended by the reviewers.  The only few changes I made were the milk (I used rice milk), added 1/4 cup craisins to the 1 cup dried apricots  and orange blossom water instead of vanilla essence and baked it in a loaf tin instead of a square shallow cake tin.

What I like about the cake is the coconut which adds a  nice toasty sweet smell and  texture to the cake.

Ingredients

  • 1 cup chopped dried apricots + 1/4 cup craisins
  • 1/2 cup warm milk ( or rice milk/soya milk)
  • 125g butter, chopped
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence or orange blossom essence + 2 tsp grated orange peel
  • 2 eggs, at room temperature
  • 1 cup plain flour topped, sifted
  • 1/4 teaspoon bicarbonate of soda
  • 3/4 cup desiccated coconut

Method

  1. Preheat oven to 180°C. Grease and line a 3cm deep, 16cm x 25.5cm (base) slab pan. Combine apricot+craisins if using and milk in a bowl. Stand for 10 minutes.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add vanilla(or orange blossom essence +
     orange peel) and eggs. Mix well.
  3. Stir flour, bicarbonate of soda, 3/4 cup desiccated coconut and apricot mixture into batter.
  4. Spoon batter into pan. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Cool in pan.
  5. PS – I used a loaf tin which is deeper, that took longer to bake, approximately 1 hr
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