Apricot layer cake

By Janet Walbran

A cake with apricot jam between each layer, and topped with toasted coconut.

Prep Time: 30 minutes

Cook time: 25 minutes

Yield: 8 servings

Tags: cake, apricot, coconut

Cuisine: NZ

Ingredients:

Cake

• 225 g butter
• 225 g castor sugar
• 55 g dessicated coconut
• 4 eggs
• 200 g plain flour
• 1.5 tsp baking powder
• 1 tsp vanilla essence

Filling

• 6 tbsp apricot jam
• 55 g dessicated coconut
• 43 g creamed butter

Topping

• 55 g butter
• 4 tbsp milk
• 55 g soft brown sugar
• 85 g coconut

Instructions:

Cake: Cream butter and sugar. Add eggs and vanilla essence and beat. Add dry ingredients and mix in.

Pour into 3 round cake pans, approximately 18 cm in diameter. Bake for 25 minutes at 180–190°C.

Mix filling and spread between layers.

Heat all topping ingredients gently until combined. Spread top of cake with more apricot jam then topping. Grill on a low temperature until lightly browned on top.