For Bounty Lovers
The good thing about cooking or baking from scratch is the fact that you can control what goes into whatever you are cooking or baking. Today I want to share with you a recipe for an Apricot-Chocolate-Coconut Cake that I made some ten days ago.
The first step after baking or cooking, for me, is always photography. During this time, no one is allowed, near the product, or allowed to taste anything. Once the photography session is over, everyone is welcome to taste and give a feedback.
This cake was very interesting because we could not agree on so many things. I thought the coconut was too much so I voted for reducing the coconut the next time we made the cake.
My daughter thought I should eliminate the coconut altogether and just leave it as an Apricot-Chocolate Cake.
My son thought it was the perfect cake. He loved it and ate most of it. He loved the fact that it had so much coconut and apricot in it, and that’s what made the cake great for him.
My friend thought I should eliminate the chocolate, and just leave it as Apricot-Coconut-Cake. I reminded her that Bounty is a chocolate, fully packed with coconut and she exclaimed “Oh yes, the cake tastes like Bounty!”
So if you love Bounty, Mounds or Almond Joy then this is the cake for you. If you don’t like any of the above, then you’ll probably need to reduce the coconut or forget about it all together. In the end, however, I loved the cake and ate most of it, like my son.
Please if anybody ever tries this cake, kindly, give me a feedback.
Apricot Chocolate Chip Cake and Coconut Cake
Preparation time: 20 minutes; Baking time: 70 minutes; Makes: 8-inch (20cm) round cake
- 190g (1½ cups, 7oz) all-purpose flour
- 1½ teaspoons baking powder
- 150g (1 cup, 5½oz) chopped dried apricots
- 240ml (1 cup, 8.5fl oz) apricot nectar
- 125g (½ cup + 1tbsp, 1 stick + 1 tbsp, 4.5oz) butter
- 160g (¾ cup, 5.5oz) sugar
- 2 eggs, separated
- 150g (1½ cups, 5½oz) desiccated coconut
- 120g (½ cup, 4½ oz) chocolate chips
- Grease a deep 8-inch (20cm) round cake pan and line the base with parchment (greaseproof) paper. Sift the flour and baking powder. Set aside. Preheat the oven to 330ºF (160ºC) ten minutes before using.
- Combine apricots and nectar in a bowl stand for 1 hour.
- Cream the butter and sugar with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, beat until combined.
- Stir in the coconut, then half the sifted flour and half the apricot mixture. Stir in the remaining flour and apricots, then the chocolate chips.
- Beat egg whites in a small bowl until soft peaks form, fold into mixture, then spread into the prepared pan.
- Bake at 330°F (160°C) for about 1¼ hours or until a skewer inserted in the middle of the cake comes out clean. Stand 5 minutes before turning on wire rack to cool.
- Dust with sifted icing sugar if desired or brush with sieved apricot jam, sprinkle desiccated coconut and decorate with apricots as desired.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I first baked the cake at 360°F (180°C) for the first 50 minutes then reduced to 350°F (175°C) for 20 minutes but it overbrowned. This cake should be baked at 330°F (160°C).
- Warning; this cake is very filling….because it has a lot of coconut. if you feel the coconut is too much, please reduce it.
- Last updated: 11 June 2019
Step By Step Photos
Please always remember to assemble all ingredients before you start.
Combine apricots and nectar in a bowl and stand for 1 hour.
Combine butter and sugar in a bowl.
and beat the butter and sugar until light and fluffy.
Add the egg yolks to the mixture, one at a time.
Beat the egg yolks until combined.
Add the coconut.
and stir until combined.
Add half the sifted flour, and half the apricot mixture.
And stir the apricots and half the flour until combined.
Stir in the remaining flour and apricot mixture .
then add the chocolate chips.
And gently stir in the chocolate chips until combined.
Beat the egg whites in a small bowl until soft peaks form.
Gently fold the egg whites into the mixture.
This is what the final mixture looks like.
Spread the mixture into the prepared tin and bake for 60-75 minutes.
I baked this cake at 360°F (180°C) for 50 minutes then reduced the heat to 350°F (175°C) for 20 minutes but the cake over-browned. It should be baked at 330°F (160°C).
Brush the cake with some sieved apricot jam, sprinkle with desiccated coconut and decorate with apricots, as desired.
I wish I could ship you a slice….I enjoyed eating the cake!
This cake has been made by:
1. Nana’s Kitchen click here to see her version decorated with drizzled chocolate and coconut.
myfavouritepastime.com Last updated: 11 June 2019