Apricot and coconut cake

Name: Apricot and coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Dark chocolate (or couverture); 1 can(s) Apricots (850 m); 200 g Butter; 275 g Flour; 50 g Coconut flake; 175 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 2 Eggs (size M); 1 TEASPOON Cocoa powder; 2 TEASPOONS Baking Powder; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Dark chocolate (or couverture)
1 can(s) Apricots (850 m)
200 g Butter
275 g Flour
50 g Coconut flake
175 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
2 Eggs (size M)
1 TEASPOON Cocoa powder
2 TEASPOONS Baking Powder
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Let it cool down. Put the apricots on a sieve and drain well. Melt 75 g butter in a saucepan. Mix 100 g flour, grated coconut and 75 g sugar in a bowl. Add hot butter, first with the dough hooks of the hand mixer, then briefly knead with your hands to form crumbles. Cream 125 g soft butter, 100 g sugar, vanilla sugar and salt with the whisks of the hand mixer. Stir in eggs one after the other, alternating with 2 tbsp. flour. Add chocolate and stir in. Mix remaining flour, cocoa and baking powder, sieve onto the chocolate mixture and stir in briefly. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Place the apricots on the dough and spread the coconut crumbles on top. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Cover with aluminium foil for the last 10 minutes if necessary. Let the cake cool down in the tin on a cake rack (approx. 3 hours). Whipped cream tastes good with it
2
On 16 pieces:
3
Preparation time approx. 1 1/2 hours