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Apricot bake with coconut

2 Reviews

About the bake

A slice of this delicious apricot bake with coconut will keep you going through the day. It's perfect for a picnic or just to enjoy in the Summer time as it is nice and light.

15Total Time
25Prep Time
40Bake Time
16Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (fan 170°C, gas mark 4). Line a 23cm x 29cm tin with baking parchment.

  2. Step 2:

    Lightly toast in the oven the 75g dessicated coconut for 3 - 4 minutes, stirring halfway.

  3. Step 3:

    Beat the softened butter and caster sugar with a wooden spoon, or you can use an electric whisk, until pale and fluffy.

  4. Step 4:

    Whilst still beating, gradually pour in the beaten egg, milk and vanilla extract until just combined.

  5. Step 5:

    Gently fold in the flour, oats and toasted dessicated coconut into the egg mixture until just combined.

  6. Step 6:

    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.

  7. Step 7:

    To make the crumble topping, use 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.

  8. Step 8:

    Remove form the oven and cool in the tin on a wire rack. Slice into 16 squares.

Ingredients

  • For the tray bake

    • 75g Dessicated coconut
    • 175g Butter (salted) (softened)
    • 200g Unrefined golden caster sugar
    • 3 Egg(s) (free range) (beaten)
    • 2 tbsp Milk (whole)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 200g Plain white flour
    • 75g Porridge oats
    • 410g Apricot halves (tinned, in fruit juice)
  • For the topping

    • 50g Unrefined demerara sugar
    • 1 tsp Cinnamon
    • 3 tbsp Porridge oats
    • 2 tbsp Dessicated coconut
    • 75g Butter (salted)
    • 75g Plain white flour

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