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APRICOT AND COCONUT CAKE

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APRICOT AND COCONUT CAKE

by baconsthorpe
from BACONSTHORPE, HOLT, NORFOLK

Recipe Story

RAN MY OWN TEA-ROOMS IN NORFOLK FOR 20 YEARS. DEVELOPED THE RECIPE DURING THAT TIME. PUBLISHED MY RECIPE BOOK IN 2003 BY MEANS OF CELEBRATING WINNING THE TOP TEA PLACE AWARD THAT YEAR.THIS RECIPE WAS INCLUDED IN THE BOOK AS IT WAS ALWAYS A GREAT FAVOURITE WITH MY CUSTOMERS. ALL THE FOOD SERVED IN THE TEA-ROOMS I MADE MYSELF. I HAVE NOW RETIRED FROM THE TEA-ROOMS BUT CONTINUE TO BE INVOLVED IN THE 'FOOD WORLD'
FOR REFERENCE, THE NAME OF MY BOOK IS 'MARGARET'S RECIPES FROM HER TEA-ROOMS' I WOULD BE DELIGHTED TO SEND YOU A COPY SHOULD YOU SO WISH.

Servings:

10 PORTIONS

Level of difficulty:

Easy

Ingredients

250g. BUTTER OR MARGARINE
250g. SUGAR[granulated or
caster]
250g. SELF RAISING FLOUR
2 TEASPOONS BAKING POWDER
4 LARGE EGGS
185g. DRIED APRICOTS
[PRE-SOAKED]
125g. DESICCATED
COCONUT
PLUS EXTRA COCONUT FOR DECORATION.
2 TABLESPOONS
APRICOT JAM [HOME-
MADE PREFERABLY]

Method

PUT THE BUTTER OR MARGARINE, SUGAR, FLOUR, BAKING POWDER AND EGGS INTO A FOOD PROCESSOR AND MIX WELL UNTIL A SOFT CONSISTENCY, KNOCKING DOWN FROM TIME TO TIME.
ADD THE APRICOTS AND THE COCONUT AND CONTINUE MIXING FOR A FURTHER
10-15 SECONDS.
DIVIDE THE MIXTURE INTO TWO TINS [23CM.] READY GREASED AND LINED.

BAKE IN THE OVEN,180C/350F/GAS 4 FOR
35-40 MINUTES OR UNTIL FIRM TO THE TOUCH.

WHEN THE SPONGE IS COLD, SPREAD ONE-HALF WITH APRICOT JAM AND COVER WITH FRESH CREAM, THEN PLACE THE TOP ON.
SPREAD THE TOP WITH APRICOT JAM AND SPRINKLE WITH COCONUT [PREFERABLY TOASTED]

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