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Apricot Bake with Coconut

Apricot Bake with Coconut

Recipe Submitted By: bakingmad

What better way than this delicious tray bake, to keep you going, with lots of energy for the day.

Preparation Time	25 minutes
Baking Time	40 minutes
Portions	16 squares
Skill Level	Easy
Average Rating

Apricot Bake with Coconut Ingredients

75 grams	desiccated coconut
175 grams	Butter salted, softened
200 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs large, beaten
2 tbsp	Milk
1 tsp	Vanilla Extract (Nielsen-Massey)
200 grams	Plain White Flour (Allinson Nature Friendly)
75 grams	porridge oats
410 grams	apricot halves, tinned, in fruit juice

Additional Ingredients

50 grams	Demerara Sugar (Billington's)
1 tsp	Cinnamon ground
3 tbsp	porridge oats
2 tbsp	desiccated coconut
75 grams	Butter Salted
75 grams	Plain White Flour (Allinson Nature Friendly)

This recipe uses

How to make Apricot Bake with Coconut

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/fan 170°C/gas mark 4
Line a 23cm x 29cm tin with baking parchment as above
Lightly toast in the oven the 75g desicated coconut for 3 - 4 minutes, stirring halfway.
Beat the sofened butter and caster sugar with a wooden sppon, or you can use an electric whisk, until pale and fluffy.
Whilst still beating, gradually pour in the beaten egg, milk and vanilla extract until just combined.
Gently fold in the flour, oats and toasted desicated coconut into the egg mixture until just combined.
Spoon the mixture into the prepared baking tray and smooth over with the back of the spoon. Drain the apricot halves and then scatter over the top of the cake mixture. Put to one side while you make the crumble topping.
Using your fingers, rub together all the topping ingredients until well combined. Sprinkle the mixture evenly over the apricots and cake mixture. Bake in the middle of the oven for 40 minutes or until golden and firm to touch.
Remove form the oven. Cool in the tin on a wire rack.
Once it has cooled to room temperature, slice into 16 squares.

Reviews

Read all reviews (2) | Average rating: 3 stars

"Apricot Tray Bakie - you don't say how many eggs !! I would like to make this - could you complete the recipe please. Thank you, "

Bakingmad: "Hi, So sorry we missed this one! You will need 3 large eggs for this! We have made the changes to the recipe. Thank you for posting this comment. BakingMad Kitchen"

06-11-2009 | Author: ring | 1 stars

"lovely flavour, used blackberries as had no apricots worked well, felt the base was alittle heavy but still enjoyable. Very easy to make."

Bakingmad: "HI, Great idea! Why not try and apple and blackberry one next time. Delicious served warm with custard or ice cream! Baking Mad Kitchen"

08-11-2009 | Author: foodygill | 4 stars

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