Apricot Coconut Crumble Cake Recipe

Ingredients for Apricot Coconut Crumble Cake

• This ingredient was removed as it was not included in the improved recipe
• ½ cup (1 stick) unsalted butter, melted
• Granulated Sugar
• This ingredient was removed as it was not included in the improved recipe
• 2 large eggs
• Vanilla Extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• Baking Soda
• ½ teaspoon salt
• Apricots
• Flaked Coconut
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon

How to Make Apricot Coconut Crumble Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan.
2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in 1 cup apricot preserves (or peach preserves).
7. Pour half of the batter into the prepared pan.
8. In a medium bowl, combine 1 cup shredded coconut, ½ cup packed brown sugar, 1 teaspoon ground cinnamon, and ½ cup (1 stick) melted unsalted butter.
9. Spread the coconut mixture evenly over the batter in the pan.
10. Pour the remaining batter over the coconut topping.
11. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let cool completely before serving.