Apricot Chocolate Chip and Coconut Cake

For Bounty Lovers

Apricot Choc Chip & Coconut Cake_8081

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 friend thought I should eliminate the chocolate, and just leave it as Apricot-Coconut-Cake. I reminded her that Bounty is a chocolate and is fully packed with coconut and she exclaimed “oh yes, the cake tastes like Bounty?*?”

Apricot Choc Chip & Coconut Cake_8090My 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.

So if you love BountyMounds 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.

Apricot Choc Chip & Coconut Cake_8175I enjoyed eating it, as you can see… I wish I could ship you a slice, if only it were possible. And another thing, its very filling, sits in your stomach for hours, perfect for hiking?? Please if anybody ever tries this cake, kindly, give me a feedback.

  • Ingredients
  • 150g (1 cup, 5½) chopped dried apricots
  • 250ml (1 cup, 8.5fl oz) apricot nectar
  • 125g (½ cup, 1stick + 1 tablespoon) butter
  • 160g ( cup, 60z) sugar
  • 2 eggs, separated
  • 150g (1½ cups, 5½) desiccated coconut
  • 190g (1½ cups, 7oz) self-raising flour
  • 120g (½ cup, 4½ oz) chocolate chips

Apricot Chocolate Coconut Cake_7664Please always remember to assemble all ingredients before you start.

Apricot Choc Chip & Coconut Cake_7667Combine apricots and nectar in a bowl and stand for 1 hour.

Aprico Choc Chip & Coconut Cake_7683Combine butter and sugar in a bowl.

Apricot Choc Chip & Coconut Cake_7686Beat the butter and sugar until light and fluffy.

Apricot Choc Chip & Coconut Cake_7688Add egg yolks to the mixture, one at a time.

Apricot Choc Chip & Coconut Cake_7690Beat the egg yolks until combined. Then add the other egg yolk.

Apricot Choc Chip and Coconut Cake_7694Stir in the coconut.

Apricot Choc Chip & Sultana Cake_7695Stir the coconut until combined.

Apricot Choc Chip & Sultana Cake_7697Then stir in half the sifted flour, and half the apricot mixture.

Apricot Choc Chip & Coconut Cake_7701Stir the apricots and half the flour until combined.

Apricot Choc Chip & Coconut Cake_7704Add remaining flour and apricot mixture .

Apricot Choc Chip & Sultana Cake_7708Stir the remaining apricots and  flour until combined then add the chocolate chips.

Apricot Choc Chip & Coconut Cake_7711Gently stir in the chocolate chips until combined.

Apricot Choc Chip & Coconut Cake_7713Beat egg whites in a small bowl until soft peaks form.

Apricot Choc Chip & Sultana Cake_7716Gently fold the egg whites into the mixture.

Apricot Choc Chip & Sultana Cake_7719This is what the final mixture looks like.

Apricot Choc Chip & Coconut Cake_7725Spread the mixture into the prepared tin and bake for 1 hour to 1 hour 15 minutes.

Apricot Choc Chip Coconut Cake_7748I baked this cake at 360°F (180°F) for 50 minutes then reduced the heat to 350°F (175°F) but the cake over-browned. It should be baked at 350°F (175°F) or less.

Apricot Choc Chip & Sultana Cake_8080Brush the cake with some sieved Apricot Jam, sprinkle with desiccated coconut and decorate with apricots, as desired.

Apricot Choc Chip & Coconut Cake_8109I wish I could ship you a slice….I enjoyed eating the cake!

Apricot Choc Chip & Sultana Cake_8101

Apricot Chocolate Chip Cake and Coconut Cake

Preparation Time: 20 minutes; Cooking Time: 70 minutes; Makes: 10 slices

Ingredients

  • 150g (1 cup, 5½) chopped dried apricots
  • 250ml (1 cup, 8.5fl oz) apricot nectar
  • 125g (½ cup, 1stick + 1 tablespoon) butter
  • 160g (⅔ cup, 60z) sugar
  • 2 eggs, separated
  • 150g (1½ cups, 5½) desiccated coconut
  • 190g (1½ cups, 7oz) self-raising flour
  • 120g (½ cup, 4½ oz) chocolate chips

Instructions

  1. Grease a deep 20cm round cake pan and line base with parchment (greaseproof) paper.
  2. Combine apricots and nectar in a bowl stand for 1 hour.
  3. Cream butter and sugar with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, beat until combined.
  4. Stir in coconut, then half the sifted flour and half the apricot mixture. Stir in the remaining flour and apricots, then the chocolate chips.
  5. Beat egg whites in a small bowl until soft peaks form, fold into mixture, then spread into the prepared pan.
  6. Bake at 350°F (175°F) for about 1¼ hours, 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.
  7.  **I weigh the flour and butter, I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup).
  8. Cup measures based on 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian 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 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 350°F (175°C) or less.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you 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. You can also sift the flour first then scoop. My best advice: please weigh ingredients!
  • Warning; this cake is very filling….
  • Please remember to test the cake by inserting a skewer in the middle, if it comes out clean, then the cake is ready.

This cake has been made by:

1. Nana’s Kitchen  click here  to see her version decorated with drizzled chocolate and coconut

Last updated: 15 March 2015

myfavouritepastime.com 

56 thoughts on “Apricot Chocolate Chip and Coconut Cake

  1. However, did only bake for a total of 50 minutes and forgot the additional 20 minutes. 😦 Therefore stayed a little doughy. Will try again next time and make sure to bake it correctly. And I posted on my blog 🙂 Thanks again for nice recipe.

    1. It looks very nice though. And I like it that you topped it with some chocolate and coconut. Remember to test if the cake is ready by inserting a skewer in the middle, if it comes out clean, then its ready. I shall add that to the recipe. Have a great weekend.I am so glad I met you. I shall also try something from your blog. After choosing I will ask you to translate for me. Take care!!

    1. HI Nana, I am assuming your name is Nana. Thank you so much for visiting me many times today. I really appreciate your visits. I love the food in your blog, please try to bake anything you like, and if you do, give me a feedback. I hope you shall be visiting me at least once a week. Take care and enjoy the rest of your week!

        1. Omg I feel so elated, you have made my day. Thank you so much for trying out the recipe, I hope you will like the cake. I’m keeping my fingers crossed, please give me a feedback…I’m so happy that I met you. The goal of my blog is to inspire myself and others to bake or cook, so every time someone bakes or cooks something I jump up and down like a little baby. Enjoy the cake and your weekend too!!!

  2. This has just popped to the top of my ‘to make’ list! I’m in a real coconut phase right now, Can’t get enough. I won’t be able to make this exact, due to the gluten, but I am so going to adapt this very, very, soon. Will let you know how it goes!

    1. Thank you so much for stopping by, for liking so many of my posts and for leaving me a note. I really appreciate. I started this blog because I wanted to inspire myself and others to cook and bake, so if you ever make anything from here, then I will have achieved the most important reason for starting the blog. I wish you all the best (I read your touching story) and admire your strength and determination. Wish you a wonderful week..if you ever make anything, please, give me feedback.

  3. Coconut! Yum…..Apricots! Double yum! I’d probably leave out the chocolate chips, though. I use giant, unsweetened flakes of coconut. Would that mess up the texture, do you think?

    1. Thanks for stopping by, for liking my posts and for even leaving me a note. The beauty of baking or cooking is that you can always vary ingredients to suit you, I do that all the time. Giant unsweetened coconut would be okay, although you may need to reduce the amount? It depends on how much coconut you want to taste. Give it a go and if you do, please give me a feedback. Thanks again.

  4. Wow this looks amazing! Have you ever had apricot yogurt? I had some once in Luxembourg and have never seen it in the States. I am determined to find it! Apricots are the best but add coconut I may be in heaven! Thanks for liking my blog post 🙂

    1. Yes I have had Apricot yogurt, in the UK, it was really nice, but haven’t seen the same here in Canada. Thanks for stopping by my blog and for leaving me a note! Kind regards.

  5. hi, i smiled reading this cos it reminded of what it’s like to bake for a family. There’s no pleasing everyone huh. When i saw the title of your post, I thought it was a loaded cake with lots of hidden bits in it, like bounty :)) I’m not a Bounty fan but i’m sure those who like this sweet will love the coconut.

    your food has a nice homey feel to it, lucky family of yours!

  6. You take lovely food photos, and this cake looks heavenly! I love Mounds and Almond Joy, so this may be a real treat for us! Thanks so much for stopping by Mrs. City Boy and liking my post!

  7. this is funny cos it reminds me of what it’s like baking for a family. You can’t please everyone huh :)) When i first saw your title, I thought it was a ‘loaded’ cake with lots of hidden bits inside (i.e. bounty) then i realised you were talking about the chocolate treat. I’m not a Bounty fan myself, but the Bounty lovers will surely take to this!

    Your baked treats have such a nice homey touch, lucky family of yours i say!

    1. Thanks for stopping by my blog and leaving this message. Yeah, it’s always so difficult to please everyone, thanks for the compliments. You might want to add a link to your blog on your gravatar page for easy access. Thanks again!

    1. Hi Laura, how was the trip to the mountains? Hope you enjoyed it. Thank you for stopping by, the Apricot Cake was great, especially for those who love Bounty and Almond Joy. You never know, I might just ship you a piece!! I bookmarked the Grilled Salmon with Black Bean and Corn Salsa, I shall be making it next week. Thank you for stopping by, and for making me laugh!!!

      1. My trip was great!! I posted some highlights on my “life” page on my blog! I have actually never heard of Bounty candy bar before this but if its like Almond Joy, Im sure I would love it! Please post pictures when you do make the salsa!

        1. Bounty is similar to Almond Joy, and is sold to the rest of the world, so I guess more people know about it outside the US. I will read about your trip on your blog. When I do make the Salsa next week I shall post it and link it to your site, don’t worry. Thank you so much for your support and for keeping in touch. Enjoy the rest of the week!

    1. Then you must like color yellow, the colour for jealousy. I think they just taste the same so there is nothing you are missing, so don’t worry!!!

    1. Ha ha I love people who make me laugh, I will ship you a quarter, will that do? Thanks for visiting my blog, for following it, for your kind comments and most of all for making me laugh. I shall go to your blog shortly, and get to know you! Thanks again for stopping by, much appreciated!!

    1. Thank you for stopping by. I bought the Apricot nectar from the local supermarket here, it’s Apricot puree mixed with water, sugar and ascorbic acid, so its a bit thicker than the normal juice, more like a smoothie. Here is a link to the one I bought. Thanks and take care!!
      Apricot nectar link

    1. Thanks for popping by too. Thanks for following me, and for adding me to bloglovin. I appreciate. I have been your blog again and I have also followed you. Best Wishes.

  8. Looks mouth-wateringly scrumptious! Wow! Very envious of folk who can bale like this. As a Bounty fan from years back this would be right up my street- and I adore apricots! Perfect…mail delivery option sounds great !! Well done and keep it up! My daughter is the baker in our house – will be asking her to have a go at this for me! Will let you know what happens!

    1. Thanks so much for stopping by and leaving me a long note. I love reading messages, I am a Bounty fan too that’s why I tend to gravitate towards coconut. Please ask you daughter to bake it and when she does, please mail me a slice. Thanks again for your support!!!

    1. Thank you for stopping by my blog, for liking my cake and for making me laugh. I wish I could ship you a slice, coz I really enjoyed eating it in the end. Have a great day!

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