- Dish type
- Cakes with fruit
- Apricot cake
I usually make this moist cake in the days between Christmas and New Year's so I can use up leftover pantry ingredients from Christmas baking. You could also add nuts or other dried fruit.
36 people made this
- 125g dried apricots, finely chopped
- 125ml warm milk
- 125g butter
- 200g caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 10-20 glace cherries, finely chopped
- 125g self-raising flour
- 30g desiccated coconut
- 2 cups icing sugar
- 1 1/2 tablespoons milk
- 1 tablespoon butter, softened
- 1 teaspoon vanilla extract
- Extra coconut for topping
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease and line a 28x18cm baking tin with baking parchment.
- Soak apricots in the milk while preparing the rest of the batter.
- Beat the butter and sugar and add vanilla and eggs. Mix well.
- Toss the glace cherries in the flour and add to the batter together with the apricots and milk. Add the coconut and combine. Pour into prepared tin and bake 30-35 minutes.
- Cool in the tin. Turn onto a board for icing.
- For the icing: Mix the icing ingredients together to form a smooth paste. Spread over the cooled cake and top with coconut.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
I've made this cake on a number of occasions and have found that most of my friends prefer it without the coconut, so that is what I do and it goes down a treat.-04 Sep 2012
The flavor of the cake was good, I thought the apricots were a loss as you couldn't really taste them. I have a sweet tooth but this cake was way to much. If I were to make this again I would try it without any icing.-12 Mar 2013
This was delicious, a very moist and tasty sponge. No one likes coconut in our house so I left it out and didn't put all the milk in, just enough for a dropping consistency. Brilliant, simple cake.-05 Feb 2017
Apricot and coconut loaf cake recipe
Preheat the oven to 180°C/350°F/gas mark 4. Line a 23x10cm (9x4in) loaf tin with greased parchment (or greased parchment-lined foil).
Place the butter and sugar in the bowl of an electric stand mixer (or a mixing-bowl if using an electric hand whisk) and cream until light and fluffy - this takes at least four or five minutes. Sieve the flour, baking powder and salt together. In a separate bowl, whisk the eggs together.
Add the egg in small additions to the creamed butter mix, making sure you beat in between each addition until the mixture has totally incorporated the egg you've added - add a tablespoon of flour about halfway through and again near the end to help prevent curdling. When you've finished the egg, add the rest of the flour mix and the coconut and briefly beat to combine. Add the milk and vanilla and stir briefly again until you have a uniform mixture.
Spread 3 tbsp of the jam over the bottom of the tin. Scoop two-thirds of the cake batter on top and level it. Swirl in the remaining 3 tbsp of jam then top with the rest of the cake mixture and level off again. Bake for 45 to 55 minutes until deep golden brown and a toothpick/skewer can be removed cleanly from the middle.
For the glaze, combine the jam with 1 tbsp water in a small saucepan and heat until you have a syrup. Brush it over the top of the hot cake, using all of the glaze. Sprinkle the coconut over the top. Leave to cool in the tin for five minutes then lift out onto a wire rack to cool. This will keep for three to four days in an airtight tin.
Cherry and Apricot Cake with Amaretto Cream
This cherry and apricot cake bursts with summer fresh flavours!
We&rsquove been hit with a hurricane of last week of school activities. It seems that nearly every night of the week we are at school for one performance or another.
I love my children but at the end of a work day all I want to do is have a quiet dinner at home and maybe spend some quality time on the couch.
So sitting on little chairs made for children or church pews and listen to unending row of children perform left us downright exhausted by the time a weekend came round.
I wanted nothing more than to leave London and wander the countryside somewhere quiet and idyllic.
So Brad and I loaded the kids in the car and set off for ancient ruins of an abbey that got destroyed in the 16th century by Henry VIII when he decided to abandon the Catholic Church and get rid of all monasteries in England.
The day was spent picnicking and playing hide and go seek in the ruins.
After running around in the ruins Brad and I stretched on a blanket that is too narrow for one person and laid there soaking up the sunshine while the kids carried on.
Finally when all the food was eaten and no stone left unturned we gathered our things and drove home past more amazing remnants of English history interspersed with fruit stands.
We did the only thing that was left to do. We stopped and picked up a flat of cherries from Kent, then got home and baked this cherry and apricot cake and whipped up some cream and Amaretto for good measure.
When the long awaited fruit is finally here you don&rsquot want to put it on a cake that is less than stellar.
The sponge has to match the cherries&rsquo sweet and juicy goodness and I&rsquove got just the recipe for you!
I believe not many words are needed to convince you that this sponge is light, buttery rich and pillowy soft and the flavour, which comes from ground almonds, fresh lemon zest and pure vanilla, is just delightful.
Throw a handful of cherries and apricots on top, drizzle with honey and you&rsquove got yourself a jewel studded beauty!
I served it with whipped cream spiked with Amaretto to highlight the almonds, which you can skip, but I wouldn&rsquot if I were you!
Coconut and cherry loaf
Grease and baseline a 900g (2lb) loaf tin. Using an electric whisk, beat the butter and the caster sugar together in a bowl until light and fluffy. Add the egg yolks slowly, beating well between each addition. Fold in the coconut, flour and glacé cherries.
Whisk the egg whites to a soft peak and, using a large metal spoon, beat one spoonful of the egg white into the cake mixture, then lightly fold in the rest.
Pour the mixture into the prepared loaf tin. Bake at 170°C (150°C fan oven) mark 3 for 45-50min. Cover the loaf with foil if you find it's beginning to brown too quickly. To test if the loaf is cooked, insert a skewer into the centre - it should come out clean. Leave the loaf to cool completely in the tin (about 3hr).
For the topping, glaze the top of the cherry loaf with the jam, cover with the glacé cherries and sprinkle with the coconut. Leave to cool and set. Cut into slices and serve.
Prepare ahead: Complete the recipe up to the end of step 3, then cool and cover for up to one day. To use: Complete the recipe.
Try more of our delicious sweet loaf recipes:
Complete the recipe up to the end of step 3, remove from the tin, wrap and freeze. To use: Thaw at cool room temperature for 5hr, then complete the recipe.
Recipe Moist Apricot and Coconut Cake
This is a moist and delicious cake. Made with naturally sweet Turkish dried apricots, it is packed with fibre, vitamins and minerals. Apricots contain Vitamins A and C and carotenes. I like to serve this cake warm (15 seconds in the microwave) with a drizzle of pure maple syrup. As it’s cooked in a slice pan, I cut it into 2 inch squares and keep it in an airtight container for up to a week. Your family will love it.
1 ½ cups dried apricots
1 cup boiling water
1 teaspoon bicarbonate soda
100g (3oz) butter, chopped
¾ cup brown sugar
1 cup self-rising flour (or all-purpose flour + ½ teaspoon baking powder)
¼ cup desiccated coconut
Preheat oven to 180⁰C (350F).
Place apricots, water and bicarb soda in a bowl and let stand for 5 minutes.
Place the apricot mixture in the food processor with the butter and sugar and process until smooth. Add the eggs, flour and coconut and process.
Pour into a greased and lined slice pan. Bake for 30 minutes. Let cool in pan before cutting into squares. Serve with a drizzle of maple syrup.
- Fresh, frozen, or canned, about 200 g/ 7 oz, that would be about 1 cup pitted cherries, slightly more or less is fine.
- If using fresh, pit them. I always use a cherry pitter, I don&rsquot know what would I do without it&hellip
- Defrost frozen cherries and let them drain well.
- Drain canned cherries.
- Eggs, granulated sugar, vanilla extract, flour, baking powder, and buttermilk.
- If you don&rsquot have buttermilk in the house, but still want to bake, mix 175 ml/ 6 fl.oz/ ¾ cup milk with 2 teaspoons white wine vinegar. Stir gently and let sit for 5 minutes. Use as instructed in the recipe.
Topping: Unsweetened desiccated coconut.
Soaking: Unsalted butter and heavy/double cream.
Apricot and Sweet Cherry Pandowdy
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Perhaps the odd name of this dessert is what has kept it off the radar of most home cooks, but it’s perfect for bakers who lack confidence, because you break up the crust halfway through baking! This version combines apricots and sweet cherries and nestles them under an almond crust for a marzipanlike flavor, with an anything-but-dowdy outcome.
Game plan: The dough can be made up to a day in advance and refrigerated until ready to use. Let it rest at room temperature while preparing the fruit, then roll it out.
This recipe was featured as part of our Summer Fruit Desserts recipe slideshow.
We've created this special breakfast bread for enjoying and and sharing with all your guests. It travels and freezes well the recipe makes two loaves, so you can have one to enjoy and one for a host or hostess gift.
- 1/2 cup (113g) warm water
- 1 tablespoon instant or active dry yeast
- 4 1/2 to 5 cups (539g to 602g) King Arthur Unbleached All-Purpose Flour, divided
- 1/2 cup (113g) warm milk
- 2 large eggs, beaten
- 1/4 cup (50g) sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange oil or 1 tablespoon orange zest (grated orange rind)
- 6 tablespoons (85g) softened butter
- 1/2 teaspoon salt
- 2 cups (454g) boiling water
- 2 1/3 cups (454g) dried apricots, quartered
- 2/3 cup (131g) sugar
- 2 teaspoons almond extract
- 1 1/2 cups (170g) confectioners' sugar, sifted
- 2 to 3 tablespoons (28g to 43g) heavy cream
- 2 teaspoons orange zest (grated orange rind)
- toasted sliced almonds, for garnish
To make the dough: In a large bowl, combine the water, yeast, and 1/2 cup of the flour. Let sit for 10 minutes to give the yeast some time to get going. Add the milk, eggs, sugar, vanilla, orange oil or rind, butter, and salt. Stir to mix well.
Add the remaining flour 1 cup at a time, stirring until the dough forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead it to form a smooth and satiny ball. Flour your hands and the counter as necessary to keep the dough from sticking, but try not to add more flour to the dough. When the dough springs back when you give it a poke, it's ready for its first rise.
Place the dough in a bowl, cover with greased plastic wrap, and let it rise in a warm spot until doubled in size, about 1 1/2 hours.
To make the filling: Pour the boiling water over the apricots and cover with plastic wrap let them soften for 15 minutes. Drain, then put the apricots, sugar, and almond extract in a food processor and pulse until you have a thick purée.
To assemble: Line two baking sheets with parchment paper. After the dough has doubled, deflate it and turn it out onto a lightly floured surface. Divide it in half, and knead each half briefly. Roll each piece of dough into a rectangle 6" wide and 15" long. Spread each rectangle with half the filling, leaving a 1" border on one long edge uncovered.
Roll each rectangle up, starting with the filling-covered long edge. Place each log on one of the prepared baking sheets, and join the ends of the log together to form a circle, pinching to seal.
Let the coffeecakes rise for 15 minutes. Make several parallel slashes 1" deep in each coffeecake. Let rise again, this time for 20 minutes. Preheat the oven to 350°F.
Bake the coffeecakes for 25 minutes, until golden brown. Remove them from the oven and cool before glazing or cutting.
To make the glaze: Whisk the ingredients together until smooth drizzle over the coffeecakes and sprinkle with toasted almonds, if desired, before serving.
No Bake Apricot Coconut Slice
Rated 5.0 out of 5 by 1 readers
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
- 250g/8.8ozs. plain biscuits (shortbread or plain vanilla)
- 300g/10.6ozs. dried apricots, roughly chopped
- 100g/3.5ozs desiccated coconut
- 200g/7ozs. sweetened condensed milk
- 150g/5ozs. butter, melted
- 1 teaspoon vanilla
- Pinch of salt
Step 1 - Line a 26x16.5 cm/10.4x6.4inch baking tray with at least 1 inch sides with parchment. Process the biscuits until fine in texture and place in a large mixing bowl. Add the apricots, coconut, condensed milk, melted butter, vanilla and salt. Press into the prepared tray and chill.
Step 2 - Melt the chocolate and coconut oil together and then spread over the slice. Refrigerate to set and then slice up into logs or squares.
Note: I used a little bit of shredded coconut because I didn't have quite enough desiccated coconut. I also used a different icing in the picture but I feel like the white chocolate icing suited it better.
Coconut Cherry Cake
Today I spent some time scouting for interesting news on food. People are always talking about food, after all, don’t we all live to eat or should I say that we eat to live. Whichever makes you tick, it’s amazing how technology is making us lazy by the day. Here is an interesting news bit that caught my eye on Wrigley’s website.
If you are tired of making coffee in the morning but still want to get a kick of caffeine, Wrigley will launch a caffeinated gum, Alert Energy Caffeine Gum, with about 40mg of caffeine, which equals about half a cup of coffee, in April 2013, in the U.S. All you’ll need to save yourself from the nuisance of making a cup of coffee, is two ‘Alert Energy Caffeine Gums. And what’s more, the gum is sugar free and comes in mint or fruit flavors, which you can’t get in regular coffee, so it gives you more reason to justify why you should take the product. It’s described as giving ‘the right amount of energy right now’ and the power to control your caffeine intake, and is not recommended for children.
So much for the portable caffeine, now lets get back to blog business. Today I want to share with you a recipe for the Coconut Cherry Cake, which I really enjoyed eating, last week. It has got the love-hate ingredient, coconut, so for those who cannot stand coconut as an ingredient, (my sister dislikes coconut too), I suggest you make it optional and still try the cake anyway. Of course it will not taste the same without the coconut, but you wont even notice because you don’t like coconut, right?
Seriously speaking, I enjoyed eating the Coconut Cherry Cake, so give it a try and please give me a feedback, if you can. Thank you so much for visiting my blog. Hope to see you many more times! Please continue to the recipe, Liz
Always remember to assemble all ingredients before you start cooking.
Butter, rind (zest) and sugar
Cream butter, rind (zest) and sugar until fluffy
Stir in coconut and cherries
and stir until just combined, do not over-mix
Stir in half the flour and half the orange juice, then stir in the remaining flour and orange juice.
Stir until just combined, do not over mix
In a separate bowl, whisk the egg whites until soft peaks form
Gently fold in the egg whites until just combined
The final batter, looks like this
Spoon the batter into the prepared pan (tin) and bake 60-75 minutes or until golden on top and a skewer inserted in the centre comes out clean
Remove the cake from the oven, let stand in tin (pan) for 5 minutes before transferring to the cooling rack
We really enjoyed eating this cake!
Coconut Cherry Cake
Preparation time: 20 minutes Baking time: 60-75 minutes Makes: 8-10 slices
Cherry Topped Cheesecake
- Author: Audrey @ Unconventional Baker
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4" cake
- Category: Cake
- Method: Raw, No-Bake
- Cuisine: Vegan, Dessert
A deliciously creamy raw vegan cheesecake with a cherry topping. Gluten-free, refined sugar-free, oil-free, no-bake recipe.
- 6 tbsp almond flour
- 4 soft medjool dates, pitted
- 1 tbsp dark maple syrup
- 1 tbsp raw cacao powder (or cocoa powder)
- ½ tsp almond extract
- ½ cup raw cashews, pre-soaked and strained*
- ⅓ cup coconut cream**
- 2 tbsp coconut water***
- 2 tbsp dark maple syrup
- 1 tsp pure vanilla extract
- ⅜ tsp salt
1. Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 4″ springform pan and press down into a flat crust along the base. Freeze while working on the next step.
2. Blend all cheesecake filling ingredients together into a completely smooth consistency in a power blender. Transfer this mixture into the prepared cake pan over the crust. Tap the pan down on the counter to smooth out the top, and even it out further with the back of a spoon as needed.
3. Freeze for 2 hours (or until the top is somewhat firm to the touch). Carefully spoon the cherry jam over the cake and spread it out a bit with the back of a spoon. Return the cake to the freezer and freeze a further 3-4 hours (or overnight) to set completely.
4. Once set, remove from the springform ring. Thaw out lightly on the counter (5-10 minutes) and enjoy!*****
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**Only the firm white stuff from the top of a chilled can of full fat coconut milk (needs to be chilled overnight for best results). I used one 160 ml / 5.4 oz can of the Thai Kitchen brand for this. It should be this thick when you scoop it out:
***For the coconut water, use some of the remaining water in the can here. Discard the rest (or use in a smoothie or another recipe if you prefer).
****For the cherry jam, feel free to use a chunky/thicker cherry jam of your choice (St. Dalfour jam works well here) or can make your own using this recipe.
*****Storage notes: treat this cake like ice cream. Keep it frozen at all times until ready to eat, and freeze any leftovers. If left too long at room temperature it will begin to melt back into the consistency it was in the blender.