Apricot bake with coconut - recipe

Apricot bake with coconut

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For the tray bake

For the topping

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  1. 1

    Preheat the oven to 180°C (fan 170°C, gas mark 4). Line a 23cm x 29cm tin with baking parchment.

  2. 2

    Lightly toast in the oven the 75g dessicated coconut for 3 – 4 minutes, stirring halfway.

    For this step you'll need:

    • 75g Dessicated coconut
  3. 3

    Beat the softened butter and caster sugar with a wooden spoon, or you can use an electric whisk, until pale and fluffy.

    For this step you'll need:

    • 175g Butter (salted)
    • 200g Unrefined golden caster sugar
  4. 4

    Whilst still beating, gradually pour in the beaten egg, milk and vanilla extract until just combined.

    For this step you'll need:

    • 3 Egg(s) (free range) beaten
    • 2 tbsp Milk (whole)
    • 1tsp Vanilla extract
  5. 5

    Gently fold in the flour, oats and toasted dessicated coconut into the egg mixture until just combined.

    For this step you'll need:

    • 200g Plain white flour
    • 75g Porridge oats
  6. 6

    Spoon the mixture into the prepared baking tray and smooth over with the back of the spoon. Drain the apricot halves and then scatter over the top of the cake mixture.

    For this step you'll need:

    • 410g Apricot halves tinned, in fruit juice
  7. 7

    To make the crumble topping, use your fingers, rub together all the topping ingredients until well combined. Sprinkle the mixture evenly over the apricots and cake mixture. Bake in the middle of the oven for 40 minutes or until golden and firm to touch.

    For this step you'll need:

    • 50g Unrefined demerara sugar
    • 1tsp Cinnamon
    • 3 tbsp Porridge oats
    • 2 tbsp Dessicated coconut
    • 75g Butter (salted)
    • 75g Plain white flour
  8. 8

    Remove form the oven and cool in the tin on a wire rack. Slice into 16 squares.

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