/assets/logos/nzwd.svg
Recipe

Apricot and plum coconut slice

Topped with generous slices of fresh summer stone fruit, this apricot and plum coconut slice is absolutely delicious.

Sep 29, 2014 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Makes 16 Item
    • Print
    Print

Ingredients

Apricot and plum coconut slice
  • 125 gram butter, at room temperature, chopped
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour
  • 1 teaspoon ground cinnamon, plus 1/2 teaspoon extra
  • 3/4 cup sour cream
  • 2 tablespoon milk
  • 6 apricots, seeded, sliced
  • icing sugar, for dusting

Method

Apricot and plum coconut slice
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 18x28cm slice pan. Line base and sides with baking paper.
  • 2
    In a large bowl, using an electric mixer, cream butter, sugar and vanilla together until lightly and fluffy.
  • 3
    Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
  • 4
    Sift flour and spice together, then lightly fold into creamed mixture alternately with combined sour cream and milk, beginning and ending with flour.
  • 5
    Spread mixture into prepared pan. Press fruit slices into mixture.
  • 6
    Bake for 40-45 minutes or until cooked when tested with skewer. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely. Dust with icing sugar and cut into squares.

Notes

This cake freezes well. Cut into portions and freeze for lunchbox treats. Use nectarines, peaches or plums, if preferred.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg