The Magical Apricot Jam and Coconut Sponge Cake Recipe

Whipping up a delightful apricot jam and coconut sponge cake promises pure culinary magic for dessert enthusiasts.

Sweet aromas will drift through your kitchen as ingredients blend seamlessly.

Soft, pillowy textures combine with bright fruity notes to create something special.

Bakers seeking a memorable treat will adore this elegant dessert.

Tropical coconut and tangy apricot dance together in perfect harmony.

Each slice promises a moment of pure indulgence that celebrates simple, fresh ingredients.

Fall in love with this irresistible cake that turns an ordinary afternoon into a celebration.

Why Apricot Coconut Cake Is A Must-Try

• Craft a Tropical Dessert Delight: This cake transforms simple ingredients into a spectacular treat that transports you to a sunny paradise.
• Simplify Baking Success: Beginner bakers can confidently create this recipe with straightforward steps and minimal kitchen skills required.
• Versatile Crowd-Pleaser: Perfect for afternoon tea, family gatherings, or unexpected sweet cravings with its crowd-loving combination of fruity and nutty flavors.
• Customize with Ease: Adjust the coconut quantity or swap apricot jam for other preserves to match personal taste preferences and ingredient availability.

What Goes Into Apricot Coconut Cake

• Eggs: The key binding agent that provides structure and richness to the cake.
• Sugar: Adds sweetness and helps create a light, airy texture.
• Flour: The primary dry ingredient that forms the cake's structure.

• Vegetable Oil, Milk, Vanilla Extract: Contribute moisture, tenderness, and a subtle flavor to the cake batter.

• Shredded Coconut, Desiccated Coconut: Provide a distinctive tropical texture and nutty flavor throughout the cake.
• Apricot Jam: Creates a sweet, glossy layer that adds moisture and fruity brightness to the cake.
• Lemon Juice, Water: Help thin and smooth the jam for easier spreading.
• Powdered Sugar: Optional finishing touch that adds a delicate sweet coating.

• Baking Powder: Ensures the cake rises and becomes light and fluffy.

How To Bake Apricot Coconut Cake From Scratch

Step 1: Warm Up the Oven

Preheat your oven to a cozy 180°C (350°F). Grab a round cake pan and generously coat its interior with butter or oil to prevent any sticky situations.

Step 2: Whip Up the Eggs

Crack eggs into a spacious mixing bowl. Whisk them energetically until they transform into a light, airy cloud.

Gradually add sugar while continuing to whisk, watching the mixture turn pale and voluminous.

Step 3: Create a Smooth Liquid Base

Gently introduce vegetable oil, milk, and vanilla extract into the egg mixture.

Stir carefully to create a silky-smooth batter without overworking the mixture.

Step 4: Incorporate Dry Ingredients

Sift flour and baking powder together.

Delicately fold these dry ingredients into the wet mixture, creating a uniform cake batter that’s light and consistent.

Step 5: Add Coconut Magic

• Shredded coconut
• Desiccated coconut

Reserve some coconut for later garnishing.

Fold half of the coconut mixture into the cake batter, distributing it evenly.

Step 6: Prepare for Baking

Transfer the batter into the prepared pan.

Use a spatula to spread it evenly and smooth the top, creating a perfect surface.

Step 7: Bake to Perfection

Place the pan in the preheated oven.

Bake for 35-40 minutes. Check doneness by inserting a toothpick – it should emerge clean when the cake is ready.

Step 8: Cool Down

Remove the cake from the oven. Let it cool completely on a wire rack for 20-25 minutes, allowing it to settle and firm up.

Step 9: Create Apricot Glaze

• Apricot jam
• Water
• Lemon juice

Stir until you achieve a glossy, spreadable consistency.

Step 10: Spread the Jam

Once the cake has cooled, spread the apricot jam evenly across the entire surface, ensuring complete and beautiful coverage.

Step 11: Garnish with Coconut

Sprinkle the remaining coconut over the jam layer, adding delightful texture and visual appeal.

Step 12: Final Touch

Optional: Just before serving, dust the cake with a light snow of powdered sugar for an elegant and inviting finish.

Easy Tips To Nail Apricot Coconut Cake

• Toast coconut flakes lightly before adding to the batter for enhanced nutty flavor and extra crunch.
• Use room temperature eggs to ensure smoother batter and more even cake texture.
• Check cake doneness early to prevent over-baking, which can dry out the sponge cake.
• Strain apricot jam through a fine sieve to remove fruit chunks for a smoother glaze.
• Store cake in an airtight container at room temperature for up to 3 days to maintain freshness.

Fun Flavor Ideas For Apricot Coconut Cake

• Tropical Paradise Cake: Replace apricot jam with mango puree and add crushed pineapple chunks for a vibrant, island-inspired dessert.
• Nutty Coconut Sensation: Incorporate chopped almonds and replace half the coconut with toasted macadamia nuts for extra crunch and depth.
• Chocolate Coconut Dream: Fold cocoa powder into the batter and drizzle melted dark chocolate over the jam layer for a rich, decadent version.
• Berry Bliss Cake: Swap apricot jam with mixed berry compote and sprinkle freeze-dried raspberry pieces on top for a tangy, colorful transformation.

Serve Apricot Coconut Cake With These Treats

• Pairing Coconut and Apricot Delights
• Brew Tropical Tea Harmony: Select a light oolong or jasmine green tea that complements the cake's delicate coconut and sweet apricot flavors, offering a refreshing and aromatic accompaniment.
• Serve Creamy Coconut Companions: Pair the cake with a scoop of coconut ice cream or a dollop of whipped coconut cream to enhance the tropical coconut notes and provide a cool, smooth contrast.
• Elevate with Fruity Cocktail Twist: Create a light apricot spritzer with sparkling wine, fresh apricot puree, and a hint of mint to mirror the cake's fruity jam layer and add a celebratory touch.

How To Store Apricot Coconut Cake Just Right

• Refrigerate: Store covered cake in an airtight container in the refrigerator for up to 4 days, preserving moisture and preventing staleness.
• Freeze: Wrap individual cake slices tightly in plastic wrap, then place in freezer bags, storing for maximum 2 months without jam topping.
• Counter Storage: Keep cake at room temperature in a sealed container for 2 days, ensuring it remains away from direct sunlight and heat sources.
• Reheating: Warm individual slices in microwave for 15-20 seconds or briefly in a preheated oven at 150°C for 5 minutes to restore softness and refresh flavors.

Got Questions About Apricot Coconut Cake?

• Can I use fresh or canned apricots instead of apricot jam?

No, this recipe specifically requires apricot jam for its consistent texture and sweetness. Fresh or canned apricots would change the cake’s moisture and flavor profile.

• Is it necessary to use both shredded and desiccated coconut?

Yes, using both types provides a more complex coconut texture and enhances the cake’s overall flavor and mouthfeel.

• How do I prevent the cake from becoming dry?

Avoid overmixing the batter, measure ingredients precisely, and do not overbake. Remove the cake from the oven as soon as a toothpick comes out clean.

• Can I substitute vegetable oil with another ingredient?

Vegetable oil helps create a moist cake.

Apricot Jam and Coconut Sponge Cake i Recipe

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4.5 from 19 reviews

• Total Time: 60-65 minutes
• Yield: 8 1x

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Description

Irresistible Apricot Jam and Coconut Sponge Cake blends sweet tropical notes with classic comfort. Delicate layers meld rich coconut and tangy apricot, creating a delightful dessert slice you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Cake Base:

• 250 grams (2 cups) all-purpose flour
• 200 grams (1 cup) sugar
• 4 eggs
• 100 milliliters (1/2 cup) vegetable oil

Coconut Components:

• 100 grams (1 cup) shredded coconut
• 50 grams (1/2 cup) desiccated coconut

Liquid and Flavoring Ingredients:

• 50 milliliters (1/4 cup) milk
• 10 grams (2 teaspoons) baking powder
• 1 teaspoon vanilla extract

Apricot Jam Topping:

• 300 grams (1.5 cups) apricot jam
• 2 tablespoons water
• 1 tablespoon lemon juice

Garnish:

• 30 grams (1/4 cup) powdered sugar
• 20 grams (1/4 cup) additional shredded coconut

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Instructions

1. Heat the oven to 180°C and prepare a round cake pan with a generous butter or oil coating.
2. Whisk eggs in a large bowl until they transform into a light, voluminous foam, gradually integrating sugar until the mixture becomes pale and airy.
3. Incorporate vegetable oil, milk, and vanilla extract into the egg mixture, stirring gently to maintain a smooth, consistent texture.
4. Sift flour and baking powder together, then tenderly fold into the wet ingredients to create a uniform cake batter.
5. Blend shredded and desiccated coconut, setting aside a portion for final decoration, and gently mix half the coconut into the cake mixture.
6. Transfer the batter to the prepared pan, using a spatula to distribute evenly and create a level surface.
7. Bake for 35-40 minutes, verifying doneness with a toothpick that should emerge clean when inserted into the center.
8. Transfer the cake to a wire rack and allow to cool completely for approximately 20-25 minutes.
9. Create a glaze by combining apricot jam with water and lemon juice, achieving a smooth, spreadable consistency.
10. Once cooled, apply the apricot jam evenly across the cake’s entire surface.
11. Scatter the reserved coconut over the jam layer, adding visual interest and textural contrast.
12. Optionally, dust with powdered sugar moments before serving to enhance the cake’s elegant presentation.

Notes

• Precision matters when whisking eggs, aiming for a light, airy texture that creates a tender cake crumb.
• Room temperature ingredients guarantee smoother mixing and more consistent baking results.
• Coconut variations work beautifully – try toasting shredded coconut beforehand for deeper, nuttier flavor profile.
• Gluten-free adaptation is simple: substitute regular flour with almond or coconut flour for dietary needs.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 284
• Sugar: 21 g
• Sodium: 84 mg
• Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg