Best 7 Apricot Coconut Crumble Cake Recipes

APRICOT COCONUT CRUMBLE CAKE

Steps:

• Preheat oven to 350°. Grease and flour 13x9-inch pan.
• Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
• Gradually add milk, mixing well after each addition; blend eggs and vanilla.
• Add combined dry ingredients to cream cheese mixture; mix well.
• Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
• Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• Combine coconut, brown sugar, cinnamon and margarine; mix well.
• Spread onto the cake and broil 3-5 minutes or until golden brown.

APRICOT CRUMBLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
• Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
• Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

APRICOT AND COCONUT CRUMBLE

Steps:

• Preheat oven to 180°C Combine yoghurt and 2 tablespoons honey in a bowl. Cover and refrigerate until ready to serve.
• Line a baking tray with baking paper. Place apricot halves onto tray. Combine sponge cake crumbs, hazelnuts and coconut, stirring until well-combined.
• Spoon sponge mixture into each apricot half and drizzle with remaining 2 tablespoons honey. Bake for 10 to 15 minutes or until golden. Serve with a dollop of honey yoghurt.

LEMON COCONUT APRICOT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
• Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
• To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.

APRICOT CRUMBLE CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
• Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.

APRICOT AND COCONUT CAKE

Steps:

• preheat the oven to 160/325/gas3/
• measure all ingredients into large bowl and beat well for 2 min then pour in to a 2litre loaf tin that has been well greased. bake for 1-1/2 hours or until skewer comes out of cake clean. leave to cool in tin for 10min and turn out .enjoy with a nice cuppa

APRICOT COCONUT COFFEE CAKE

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Beat just until moistened., Spread half of the batter into a greased 13-in. x 9-in. baking dish. carefully spread apricot filling over batter; spread remaining batter over the top. Bake at 350° for 35-40 minutes or until golden brown., In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in coconut. Spoon over the cake. Broil 4 in. from the heat for 1-2 minutes or until golden brown. Cool on a wire rack.