Border Line Coconut and Apricot Cake
For the Cake:
2 3/4 granulated sugar
6 ozs. Butter (room temperature)
5 1/2 cups of self Raising flour (Presto)
1/2 teaspoon Coconut Extract
3/4 cup sugar
1/2 cup light corn syrup
2 cups (1 lb.) unsalted butter, softened
2 teaspoons vanilla or other flavoring
1/2 cup strained apricot jam
1 1/2 cups water
2 teaspoons Grand Marnier (optional)
1 tablespoon lemon juice
Coconut flakes (you could toasted if desired for more color)
Or could applied just the apricot slides on top of Cake
For the Cake:
Preheat oven to 350 degrees F, 10 minutes before use.
Grease a metal mold of 10 "x 3" with butter and sprinkle with flour.
Sift the flour, measure 1 ½ cup and reserve.
Once all together pour the mixture into the pan and bake for 45 minutes.
Then remove and let cool.
Garnish with "frosting" Recipe Below
In a bowl, with a mixer at high speed, beat egg yolks until pale yellow, 4 to 5 minutes. Set Apart
Add butter and vanilla. Beat just until smooth.
For the Filling
In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar.
Here is another twist to a classic...I called this cake Border-line because in the Island we love Coconut and in Jersey they love Apricot ..so is mix of cultures crossing the border line
Wednesday, December 23, 2009 - 4:13pm