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Coconut, apricot and macadamia crumble cake
Coconut, apricot and macadamia crumble cake
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Prep Time:
30 minutes
Cook Time:
1 minute
Total Time:
31 minutes
Indulge in a decadent coconut-apricot cake topped with crispy macadamia nuts - ideal for a delightful afternoon treat.
Ingredients:
  • 180g dried apricot
  • 175g butter, chopped
  • 220g caster sugar
  • 2 eggs
  • 4.40 gm vanilla essence
  • 45g desiccated coconut
  • 225g self-raising flour
  • 125ml milk
  • 100g macadamias, chopped
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 180°C. Grease a 20cm springform tin and line the base with baking paper. Place apricots in a heatproof bowl, cover with boiling water, let stand for 5 minutes, then drain and cool.
  • Cream together butter and sugar using electric beaters until light and fluffy. Gradually add eggs one at a time, beating well after each addition. Gently fold in coconut, flour, apricots, and milk using a large metal spoon.
  • Transfer the prepared batter into the baking tin, then delicately flatten the surface. Generously scatter the macadamia nuts on top, gently pressing them into the batter with your fingertips. Bake for 1 hour, or until a skewer inserted into the cake comes out clean. To prevent excessive browning, loosely cover the cake with foil after 30 minutes.
  • Let the cake cool in the tin for 10 minutes. Remove the sides of the tin and transfer the cake onto a wire rack. Gently slide out the base and discard the paper. Once fully cooled, sprinkle lightly with icing sugar before serving.

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