The apricot and coconut bundt cake is a delightful summer dessert, simple to prepare and scenic. The combination of the sweet taste of apricots and the exotic aroma of coconut gives life to this soft and delicious cake, perfect for summer breakfasts and snacks. The batter is the classic one with flour, eggs, and butter where we add coconut and lots of pieces of apricots. It takes just a few minutes to prepare the batter and half an hour to bake, so in less than an hour, our delicious apricot and coconut bundt cake is ready!
The preparation is very simple: we mix eggs, sugar, melted butter, lemon zest, flour with potato starch, baking powder, and coconut. We divide the batter in half and add chopped apricots to one half. We pour the batter with apricots at the bottom of a bundt pan, complete with the other half, and bake for about 35-40 minutes at 356°F.
Here are some reasons to make this apricot and coconut bundt cake:
• It’s a simple bundt cake to prepare. Just mix all the ingredients, and the batter is ready in less than 5 minutes. To get a fluffier batter, we recommend using electric beaters, but if you don’t have them, you can also use a hand whisk and work the batter a bit more to get the right consistency.
• We use ingredients that are easily available or that we have at home. Flour, eggs, and butter, as well as coconut, are all ingredients we usually have in the pantry. Apricots are not available all year round, but in summer we can easily find them at our trusted greengrocer or supermarket. Alternatively, during the year, we can replace fresh apricots with dried apricots or other types of seasonal fruit like apples or pears.
• For breakfast and snacks, it is certainly a perfect dessert, but it also looks great, especially if you use a decorative mold like the one in our recipe, which becomes a beautiful dessert to enjoy with friends or family.
What are you waiting for? Try the apricot and coconut bundt cake and let us know if you liked it!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Apricot and Coconut Bundt Cake
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 7 tbsps butter
- 1/3 cup potato starch
- 1/2 cup grated coconut (shredded)
- 10 1/2 oz apricots
- 1 lemon
- 1/2 packet baking powder
- 1/4 cup Greek yogurt
- lemon juice
- 1 apricot
- grated coconut (shredded)
Tools for Making Apricot and Coconut Bundt Cake, an Easy and Delicious Cake
- 1 Bowl
- Electric Beaters
- 1 Cutting Board
- 1 Spatula
- 1 Bundt Pan
- 1 Oven
- 1 Knife
How to Make the Apricot and Coconut Bundt Cake
To make the apricot and coconut bundt cake, first crack the eggs into a bowl and add the sugar.
Beat with electric beaters until you get a fluffy and frothy mixture.
Add the melted butter, which has cooled, and the grated lemon zest, and mix again.
Beat with electric beaters until you get a fluffy and frothy mixture.
Add the melted butter, which has cooled, and the grated lemon zest, and mix again. Sift the flour with the potato starch and baking powder and add it to the mixture, stirring with a spatula.
Also add the grated coconut and work until you get a smooth and homogeneous dough.
Wash the apricots, dry them, cut them in half removing the pit, and then into pieces.
Divide the cake batter in half and add the apricots to one half.
Pour the batter with apricots at the bottom of a greased and floured bundt pan.
Then pour the remaining batter and level it well with the spatula. Bake the bundt cake in the oven already preheated to 356°F for about 35-40 minutes. Always check the cooking with a toothpick: insert it in the center of the cake, and if it comes out dry and clean, it means the cake is well cooked.
Remove the bundt cake from the oven, let it cool, and then turn it out onto a serving plate.
For the decoration, mix the yogurt with lemon juice in a bowl until you obtain a sort of white glaze.
Pour it over the cake and decorate with a sliced apricot and shredded coconut.
Simo and Cicci recommend
You can store this bundt cake in the refrigerator for 3-4 days if you decorate it with yogurt. Otherwise, you can keep it at room temperature for a couple of days.
You can replace the yogurt glaze with a classic glaze of powdered sugar and lemon.
