Coconut apricot macaroon cake
For preparing the pan, make Pan Goo by whisking together ¼ cup neutral oil and ⅓ cup all-purpose flour. Then brush it onto the pan. Makes: 8 to 10 servings
For the cake:
1 cup dried apricots, cut into
¼ cup apricot preserves
½ cup unsweetened shredded coconut
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon coarse salt
6 tablespoons coconut oil, melted
1 cup granulated sugar
2 large eggs
⅓ cup whole milk
1 teaspoon vanilla extract
For the topping:
1 large egg white
2 tablespoons granulated sugar
1 pinch coarse salt
1 cup unsweetened flaked coconut Sanding sugar for sprinkling
1. Preheat the oven to 350 degrees with a rack in the center position. Grease a 9-inch round cake pan with Pan Goo.
2. In a small saucepan, stir together the apricots, apricot preserves and ¼ cup water. 3. Set over medium heat and cook, stirring constantly with a wooden spoon, until a syrup forms that is thick enough to hold a line, about 5 minutes.
4. Remove from the heat and toss with shredded coconut. Set aside to cool slightly. 5. In a medium bowl, whisk together the
¼
-inch pieces flour, baking powder and salt. Set aside.
6. In a large bowl, whisk the coconut oil, sugar and eggs until smooth and creamy. Whisk in the milk and vanilla. Using a rubber spatula, stir the flour mixture into the wet ingredients.
7. Gently fold the apricot-coconut mixture into the batter, distributing it evenly throughout. Pour the batter into the prepared cake pan.
8. Make the topping: In a medium bowl, whisk the egg white, granulated sugar and salt until just foamy, about 30 seconds.
9. Stir in the coconut flakes and scatter on top of the cake batter. Sprinkle with sanding sugar.
10. Bake until the cake is firm to the touch and golden brown and a cake tester inserted into the center comes out with moist crumbs, about 1 hour.
11. Transfer the pan to a wire rack. Rest the cake in the pan for about 10 minutes. Then unmold onto the rack to cool completely.