Apricot Cake with Coconut
This spin on the classic German apricot cake add a crunchy coconut topping, and just happens to be vegan
- 400g fresh apricots
- 260g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- 130g sugar
- 180ml milk of choice
- 45g yogurt of choice
- 120ml neutral oil
- 2 tbsp lemon juice
- 1 tbsp lemon zet
- 2 tsp vanilla extract
- 4 tbsp shredded coconut
- coconut flakes
- 2 tbsp brown sugar
Preheat the oven to 180C. Lightly grease the sides of a 9-inch springform pan and line the bottom with parchmetn paper.
Cut the apricots into halves and remove the stone.
In a mixing bowl, whisk together the flour, paking powder, baking soda, salt and sugar.
In another bowl, mix together the milk, yogurt, oil, lemon juice, lemon zest and vanilla extract. Mix well.
Pour the wet mixture into the flour mixture and stir using a spatula until just combined. Fold in the shredded coconut.
Transfer the batter to the prepared pan. Place the sliced apricots on top, then sprinkle with coconut flakes and brown sugar.
Bake for 50-60 minutes or until a skewer inserted in teh center of the cake comes out clean. Let cool completely before serving.