Apricot, prune and coconut cake
( MAKES 20cm cake )
Photo by Tam West
The secret to this cake is the lovely chewy coconut topping. Because there is no creaming of the butter and sugar it’s very quick and easy to make. Serve “au naturel” or with yoghurt or vanilla ice cream.
|1 cup||Hot water|
|1 tsp||Baking soda|
|¾ cup||Dried apricots, coarsely chopped|
|¾ cup||Pitted prunes, coarsely chopped|
|60 g||Butter, melted|
|1 tsp||Vanilla essence|
|1||Egg, lightly beaten|
|1 tsp||Baking powder|
- Heat the oven to 180C. Grease a 20cm round cake tin.
- Mix the water, baking soda, apricots and prunes together and leave to soften for 5 minutes.
- Mix together butter, sugar, vanilla and egg until smooth.
- Add flour and baking powder then stir through the prune and apricot mix.
- Pour into the tin and bake for 35 minutes. The top should be just set.
- Meanwhile place all the topping ingredients in a small saucepan and melt together over a low heat.
- Pour the topping carefully over the hot cake and put it back in the oven for a further 15 minutes.
More of Geoff's cakes that double as desserts