Apricot Choc Chip Cake Recipe

Ingredients for Apricot Choc Chip Cake

• Dried Apricot
• Apricot Nectar
• 1 cup (2 sticks) softened unsalted butter
• 1 3/4 cups granulated sugar
• Eggs
• Desiccated Coconut
• Self Raising Flour
• Chocolate Chips

How to Make Apricot Choc Chip Cake

1. Combine 1 cup chopped dried apricots and 1/4 cup apricot nectar in a bowl. Let stand for 1 hour to plump the apricots.
2. Grease and flour a 9-inch round cake pan.
3. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
4. Beat in 4 large egg yolks one at a time, mixing well after each addition.
5. Stir in 1 cup shredded sweetened coconut. Gradually add half of 2 1/2 cups sifted all-purpose flour, followed by half of the apricot mixture. Stir in the remaining flour and apricots.
6. Fold in 1 cup chocolate chips.
7. In a clean bowl, beat 4 large egg whites until soft peaks form. Gently fold into the batter until just combined.
8. Pour batter into the prepared pan and bake in a preheated oven at 350°F (175°C) for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
10. Once cooled, dust generously with sifted powdered sugar.