Chelsea

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Apple and Apricot Cake with Coconut Topping

By Chelsea Sugar
Apple and Apricot Cake with Coconut Topping
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 50 mins
  • Serves
    12
Ingredients

    1 cup dried apricots, chopped
    ½ cup boiling water
    ½ cup oil
    2 tsp vanilla essence
    2 eggs
    1 cup Chelsea White Sugar
    1½ cups flour
    1 tsp baking powder
    1 tsp baking soda
    2 apples, peeled and grated

    Topping
    1 cup coconut, coarsely shredded
    ¼ cup Chelsea White Sugar
    1 egg

Method

    Preheat the oven to 180ºC. Grease or oil spray a 22cm ring tin.

    Place the apricots in a bowl and cover with the boiling water. Microwave for 1 min. Cool completely. Beat the oil, vanilla, Chelsea White Sugar and eggs in a bowl. Add the flour, baking powder and baking soda to this mixture and beat well.

    Add apples and cooled apricot mixture. Mix well. Pour into the prepared cake tin. Bake for 40 mins.

    Topping:
    Mix the coconut, Sugar and egg. Spread over the baked cake and return to the oven for 10 additional mins or until golden brown.

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Reviews

Average Rating
51
(1 review)


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What a wonderful cake and so easy to make! Always goes down a treat with guests.

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