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Categories:
coconut butter white sugar eggs vanilla flour baking powder topping apricot apricot halves heavy whipping cream almond coconut candies
Viewed: 14 - Published at: 5 years agoIngredients
- Cake:
- 2/3 cup sweetened flaked coconut
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 4 eggs, separated
- 5 drops vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Topping:
- 1/4 cup apricot jam, or as desired
- 1 (16 ounce) can apricot halves, drained
- 2 cups heavy whipping cream, or more to taste
- 20 almond coconut candies (such as Raffaello)
Method
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool.
- Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth; add flour, baking powder, and toasted coconut and mix well.
- Beat egg whites in a separate bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture; pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack.
- Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
- Crush 15 almond coconut candies in a bowl using a fork; fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.
