Ingredients for Apricot Chocolate Chip Cake
- 1 cup chopped dried apricots
- 1/2 cup apricot nectar
- 1 cup (2 sticks) softened unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs, separated
- 1 cup shredded coconut
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups semi-sweet chocolate chips
- Powdered sugar (for dusting, optional)
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How to Make Apricot Chocolate Chip Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine 1 cup chopped dried apricots and 1/2 cup apricot nectar. Let stand for 1 hour to plump the apricots.
- 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 coconut.
- In a separate bowl, whisk together 1 1/4 cups all-purpose flour and 1 teaspoon baking powder. Gradually add to the wet ingredients, alternating with half of the soaked apricot mixture, beginning and ending with the dry ingredients.
- Stir in the remaining 1 1/4 cups flour, 1 teaspoon baking powder, the remaining apricot mixture, and 2 cups semi-sweet chocolate chips.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 75-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
1177g
Fat
775g
Carbs
160g
