Apricot Cake with Coconut and Whipped Cream

Name: Apricot Cake with Coconut and Whipped Cream
Yield: 12
Ingredients: eggs 3; butter 150 g; sugar 150 g; milk 100 ml; juice of half a lemon; baking powder 2 tsp; flour 150-200 g; cream 33-35% 300 ml; sugar 100-150 g; pitted apricots 500 g; desiccated coconut 100 g

A stunning dessert! The tender and soft sponge cake combines with juicy apricots and a light cream. Desiccated coconut gives the dish a special flavor. Peaches (canned or fresh) can be used as an alternative to apricots. The recipe is for 12-15 servings.

Total cooking time: not set
Number of servings: 12
Recipe difficulty: 3 / 5

Vegetarian Nut free Halal Kosher

Ingredients

for 12 servings

eggs 3
butter 150 g
sugar 150 g
milk 100 ml
juice of half a lemon
baking powder 2 tsp
flour 150-200 g
cream 33-35% 300 ml
sugar 100-150 g
pitted apricots 500 g
desiccated coconut 100 g

Instructions

Preparing the dough

Step 1 of 13

Cream the butter and sugar.

Step 2 of 13

Add the eggs.

Step 3 of 13

Mix.

Step 4 of 13

Add milk.

Step 5 of 13

Mix.

Step 6 of 13

Add lemon juice. Mix.

Step 7 of 13

Add flour and baking powder. Mix.

Step 8 of 13

Grease with butter or line a baking pan with parchment paper (a 20×30 cm pan was used in the original). Pour in the batter.

Step 9 of 13

Arrange apricot halves on top of the batter.

Step 10 of 13

Place in a preheated oven at 180 degrees. Bake for 30–40 minutes. Let cool.

Preparing the cream

Step 11 of 13

Whip the cream with sugar.

Step 12 of 13

Spread the cream over the cooled cake.

Step 13 of 13

Sprinkle with desiccated coconut on top.