Ingredients for Apricot Choc Chip Cake
- 1 cup chopped dried apricots
- 1/4 cup apricot nectar
- 1 cup (2 sticks) butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, separated
- 1 cup shredded sweetened coconut
- 2 1/2 cups all-purpose flour, sifted
- 1 cup chocolate chips
- Powdered sugar, for dusting
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How to Make Apricot Choc Chip Cake
- Combine 1 cup chopped dried apricots and 1/4 cup apricot nectar in a bowl. Let stand for 1 hour to plump the apricots.
- Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks one at a time, mixing well after each addition.
- 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.
- Fold in 1 cup chocolate chips.
- In a clean bowl, beat 4 large egg whites until soft peaks form. Gently fold into the batter until just combined.
- 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.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust generously with sifted powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
166g
Fat
71g
Carbs
20g
