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Coconut Apricot Cake

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Ingredients
  Butter 6 Tablespoon
  Brown sugar 2⁄3 Cup (10.67 tbs)
  Light corn syrup 1 Tablespoon
  Canned flaked coconut 3 1⁄2 Ounce
  Apricot 1 Ounce, drained
  All purpose flour 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
Directions

Melt butter or margarine in an 8x8x2-inch baking pan.
Stir in brown sugar, corn syrup, and flaked coconut.
Pat evenly on bottom and sides of pan.
Arrange apricot halves, cut side up, over coconut in bottom of pan.
Into small mixing bowl sift flour, sugar, baking powder, and salt.
Add shortening, egg, milk, and vanilla; blend at low speed on electric mixer, then beat at medium speed 2 minutes.
Spread over apricots.
Bake at 375° for 45 to 50 minutes.
Cool 1 to 2 minutes; turn out on serving plate.
Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
6

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