Apricot Cake

Apricot Cake

Apricot Cake


Time to make:
45 minutes

Calories per Servings:
Not Available


1 1/2 cups flaked coconut
1/4 cup chopped almonds
2 tbsp butter or margarine, melted
24 ounce cream cheese, softened
1/2 cup sugar
1/4 cup all purpose flour
2 tsp grated orange peel
1 tsp vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 ounce crushed pineapple, drained
2 tsp shortening, melted
1/4 cup semisweet-chocolate pieces, melted
1/4 cup white-chocolate pieces, melted
Sliced assorted fruits


Preheat oven to 350 degrees
In medium bowl, combine coconut, almonds and butter mix well
Press mixture into bottom of 9-inch springform pan
Bake until golden, about 15 minutes, set aside
In large bowl of electric mixer, at high speed, beat
cream cheese, sugar, flour, orange peel and vanilla until fluffy
Beat in apricot nectar and cream of coconut
Beat in eggs, one at a time, until blended
Stir in pineapple pour into prepared crust
Bake 1 hour and 10 minutes, or until set
Cool in pan on wire rack; refrigerate overnight
Just before serving,arrange fruit over top of cake.
Stir one teaspoon melted shortening into each of melted semisweet and
white chocolates until blended
Place each mixture in a separate small pastry bag fitted with small
plain tip, pipe over fruit.


You can use fruits such as bananas, seedless green and red grapes,
kiwifruit, canned mandarin-orange slices, strawberries.

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