Coconut Apricot Cake Recipe
Ingredients
| Butter | 6 Tablespoon | |
| Brown sugar | 2⁄3 Cup (10.67 tbs) | |
| Light corn syrup | 1 Tablespoon | |
| Canned flaked coconut | 3 1⁄2 Ounce | |
| Apricot | 1 Ounce, drained | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Baking powder | 1 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Shortening | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Vanilla | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 582 Calories from Fat 287
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 19.9 g99.7%
Trans Fat 1.1 g
Cholesterol 69.4 mg23.1%
Sodium 192.3 mg8%
Total Carbohydrates 71 g23.6%
Dietary Fiber 3.4 g13.4%
Sugars 50.7 g
Protein 5 g10.3%
Vitamin A 10.5% Vitamin C 1.2%
Calcium 11.5% Iron 10.1%
*Based on a 2000 Calorie diet
Directions
Stir in brown sugar, corn syrup, and flaked coconut.
Pat evenly on bottom and sides of pan.
Arrange apricot halves, cut side up, over coconut in bottom of pan.
Into small mixing bowl sift flour, sugar, baking powder, and salt.
Add shortening, egg, milk, and vanilla; blend at low speed on electric mixer, then beat at medium speed 2 minutes.
Spread over apricots.
Bake at 375° for 45 to 50 minutes.
Cool 1 to 2 minutes; turn out on serving plate.
Serve warm.
Chef
