Apricot and coconut crumble cake


  • Serves 8 - 10 people

Apricots and coconut are an excellent combination, especially in a cake with a crunchy crumble topping. Using rapadura sugar or coconut sugar gives a beautiful caramel richness to the batter, which is offset by the tang of the apricots.

  • 160 gm softened butter, plus extra for greasing
  • 140 gm rapadura sugar or coconut sugar (see note)
  • Finely grated rind of 1 lime
  • Scraped seeds of 1 vanilla bean
  • 2 eggs
  • 160 gm plain flour
  • 90 gm shredded coconut
  • 1 tsp baking powder
  • 150 ml well-shaken coconut milk
  • 40 gm dried apricots, diced
  • 5 apricots, coarsely chopped
  • Coconut crumble
  • 75 gm plain flour
  • 60 gm chilled butter, cubed
  • 2 tbsp rapadura sugar or coconut sugar
  • 2 tbsp shredded coconut
  • 1 tbsp coconut flakes
01   Preheat oven to 170C. Butter a 15cm x 32cm cake tin or a 21cm-diameter cake tin and line it with baking paper. Beat butter, sugar, rind and vanilla seeds in an electric mixer until pale and fluffy (4-5 minutes). Scrape down sides of bowl and add eggs one at a time, beating well and scraping down sides of bowl between additions. Stir in flour, coconut, baking powder and ½ tsp salt, then stir in coconut milk. Stir in dried apricot, spoon batter into prepared tin and smooth top, then scatter with chopped apricot.
02   For coconut crumble, rub ingredients and a pinch of salt in a bowl until coarse crumbs form, scatter crumble around apricots, then bake until golden brown and centre springs back when lightly pressed (50 minutes to 1 hour). Cool in tin for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature. Cake will keep in an airtight container for up to 3 days.
NoteRapadura sugar and coconut sugar are available from select health-food shops and supermarkets. If they’re unavailable, substitute brown sugar.
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