John Myers
Apricot Cake with Coconut Sprinkles
The perfect apricot cake with coconut sprinkles recipe with a picture and simple step-by-step instructions.
- 200 gr Butter
- 550 gr Flour
- 225 gr Sugar
- 150 gr Desiccated coconut
- 2 Cans Apricots a 850 ml
- 150 gr Lowfat quark
- 6 tbsp Milk
- 6 tbsp Oil
- 1 packet Baking powder
- 1 pinch Salt
For the sprinkles:
- Put the butter, 250 g flour, 150 g sugar, 1 pinch of salt and the coconut crumble into a mixing bowl and knead into crumble with the dough hook of the mixer. Chill for about 30 minutes.
- In the meantime, drain the apricots. Mix the quark, milk, oil, 75 grams of sugar and a pinch of salt. Mix 300 grams of flour with the baking powder and sieve on top of the quark mixture. Knead everything with the dough hook to a smooth dough.
- Roll out the dough thinly on the greased drip pan. Cover with apricot halves. Spread the sprinkles over it. Bake in a preheated oven at 200 degrees top / bottom heat for about 25 minutes. Let the finished cake cool for at least an hour.
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