Apricot Cake

Made gone dried plump apricots, this moist tea cake is easy to whip happening for special gatherings.

The ingredient of Apricot Cake

• 1 cup chopped dried apricots
• 1 2 cup admiring milk
• 125g butter chopped
• 1 cup caster sugar
• 1 tsp vanilla essence
• 2 eggs at room temperature
• 1 cup plain flour sifted
• 1 4 tsp bicarbonate of soda
• 3 4 cup desiccated coconut
• 2 cups icing sugar blend
• 1 1 2 tbsp milk
• 1 tbsp butter
• 1 tsp vanilla essence
• 1 tbsp desiccated coconut

The Instruction of apricot cake

• preheat oven to 180u00b0c grease and line a 3cm deep 16cm x 25 5cm base slab pan enlarge apricot and milk in a bowl stand for 10 minutes
• using an electric mixer stress inflection butter and sugar until well ventilated and fluffy increase be credited with vanilla and eggs fusion well
• raise a fuss flour bicarbonate of soda 3 4 cup desiccated coconut and apricot mix into batter
• spoon batter into pan bake for 30 minutes or until a skewer inserted into centre comes out clean cool in pan
• to make icing improve icing sugar milk butter and vanilla in a heatproof microwave safe bowl heat uncovered nearly medium 50 for 20 seconds or until butter starts to melt advocate until smooth adding more milk if required proceed icing on top of higher than cake sprinkle following coconut cut into slices serve

Nutritions of Apricot Cake

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