One of my favorite cakes ever!

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

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  • Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool.

  • Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth; add flour, baking powder, and toasted coconut and mix well.

  • Beat egg whites in a separate bowl until foamy; continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture; pour into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack.

  • Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves.

  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.

  • Crush 15 almond coconut candies in a bowl using a fork; fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.

Nutrition Facts

551 calories; protein 7.4g 15% DV; carbohydrates 42.8g 14% DV; fat 39.7g 61% DV; cholesterol 167.3mg 56% DV; sodium 293.8mg 12% DV. Full Nutrition