Coconut Apricot Pound Cake

Name: Coconut Apricot Pound Cake
Prep time: 35M
Total time: 120M
Yield: 12 Servings
Ingredients: ⅓ cup Coconut Apricot Pound Cakepacked dried apricots (about 10); 3 cups Coconut Apricot Pound Cakeall-purpose flour; 2 tsp. Coconut Apricot Pound Cakebaking powder; ½ tsp. Coconut Apricot Pound Cakeground allspice; ¼ tsp. Coconut Apricot Pound Cakesalt; 1 cup Coconut Apricot Pound Cake(2 sticks) butter, softened; 2 cups Coconut Apricot Pound Cakegranulated sugar; ½ tsp. Coconut Apricot Pound Cakecoconut extract; 3 Coconut Apricot Pound Cakelarge eggs, lightly beaten; 1 cup Coconut Milkstirred GOYA® Coconut Milk; 1 cup Coconut Apricot Pound Cakeplus 2 tbsp. sweetened shredded coconut, divided; ¾ cup Coconut Apricot Pound Cakeconfectioners’ sugar; ¼ cup Coconut MilkGOYA® Coconut Milk; Coconut Apricot Pound CakeGrated rind of ½ lemon

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Easy, versatile and divine! Here, traditional pound cake gets jazzed up with the creamy tropical flavor of GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="7958">Coconut Milk</a>, instead of regular milk. But that’s not the only exciting twist: each bite of this heavenly cake comes with delicious traces of coconut shavings and chopped dried apricots. Or, replace the apricots with your favorite dried fruit! The coconut flavor pairs well with so many of them. Finally, a decadent mix of powdered sugar, coconut and lemon rind is blended together to create a bright-tasting glaze.

Total Time

120m

Prep Time:35m

Yields:12 Servings

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Ingredients

Cake:

⅓ cup

packed dried apricots (about 10)

3 cups

all-purpose flour

2 tsp.

baking powder

½ tsp.

ground allspice

¼ tsp.

salt

1 cup

(2 sticks) butter, softened

2 cups

granulated sugar

½ tsp.

coconut extract

large eggs, lightly beaten

1 cup

stirred GOYA® Coconut Milk

1 cup

plus 2 tbsp. sweetened shredded coconut, divided

Glaze:

¾ cup

confectioners’ sugar

¼ cup

GOYA® Coconut Milk

Grated rind of ½ lemon

Directions

Kitchen View

For the Cake:

Step 1

Preheat oven to 350°F (325°F for dark finish pans). Grease and flour 10-inch Bundt or tube pan. Combine apricots and 1/4 cup water in microwave-safe dish. Microwave at full power for 1 minute. Set aside for 10 minutes to plump; finely chop.

Step 2

Whisk together flour, baking powder, allspice and salt in medium bowl. Beat butter, sugar, extract and one egg with electric mixer in large bowl until blended. Beat in remaining eggs, one at a time until blended. Beat on high speed until light and fluffy, 3 minutes, scraping down sides occasionally.

Step 3

On lowest speed, alternately add flour mixture and coconut milk in 3 additions, scraping down sides of bowl as needed. Beat in 1 cup coconut and apricots on lowest speed, just until combined. Spoon into prepared pan and spread level.

Step 4

Bake just until top springs back when touched in center and cake begins to pull away from pan, 55 to 65 minutes. Transfer pan to wire rack to cool for 10 minutes. Invert onto wire rack and set over waxed paper or plastic wrap.

For the Glaze:

Step 5

Stir together sugar, coconut milk and lemon rind in medium bowl until blended. Brush over cake while still warm, using up all the glaze. Sprinkle top with remaining 2 tablespoons coconut.

Products in this Recipe

Coconut Milk

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