Apricot and coconut crumble cake

Slice yourself a piece of this gorgeous apricot and coconut cake for a deliciously moist treat. The crumble topping adds an exciting crunch!

  • 20 mins preparation
  • 1 hr cooking plus cooling
  • Serves 8 - 10
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  • 160 g softened butter, plus extra for greasing
  • 140 g coconut sugar
  • finely grated zest of 1 lime
  • scraped seeds of 1 vanilla bean
  • 2 eggs
  • 160 g plain flour
  • 90 g shredded coconut
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 150 ml well-shaken coconut milk
  • 40 g dried apricots, diced
  • 5 apricots, coarsely chopped
Coconut crumble
  • 75 g plain flour
  • 60 g chilled butter, cubed
  • 2 tbsp coconut sugar
  • 2 tbsp shredded coconut
  • 1 tbsp coconut flakes
  • pinch of salt


  • 1
    Preheat oven to 170°C. Butter a 15cm x 32cm cake tin or a 21cm-diameter cake tin and line it with baking paper. Beat butter, sugar, zest and vanilla seeds in an electric mixer until pale and fluffy. Scrape down sides of bowl and add eggs one at a time, beating well and scraping down sides of bowl between additions.
  • 2
    Stir in flour, coconut, baking powder and salt, then stir in coconut milk. Stir in dried apricot, spoon batter into prepared tin and smooth top, then scatter with chopped apricot.
  • 3
    For coconut crumble, rub ingredients in a bowl until coarse crumbs form, scatter crumble around apricots, then bake 50 minutes to 1 hour or until golden brown and centre springs back when lightly pressed. Cool in tin for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature. Cake will keep in an airtight container for up to 3 days.


Coconut sugar is available from select health food shops and supermarkets. If it's unavailable, use brown sugar.

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