Lemon Coconut Apricot Cake
The combination of lemon, coconut, and apricot creates a refreshing and tropical flavor profile in this cake.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Lemon Coconut Apricot Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a medium bowl, whisk together the flour, baking powder, and salt.
-
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the lemon zest, lemon juice, coconut milk, and vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped apricots and shredded coconut.
-
Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Once cooled, dust the top of the cake with powdered sugar.
-
Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 42g15%
- Sugars 26g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.