Apricot Coconut Crumble Cake Recipes

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APRICOT COCONUT CRUMBLE BARS



Apricot Coconut Crumble Bars image

Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.

Provided by Barry C. Parsons

Categories     Cookie Recipes

Time 1h15m

Number Of Ingredients 9

3 cups chopped dried apricots, , (finely diced before measuring)
1 cup sugar
1½ cups boiling water
2 cups flour
¾ cup sugar
1 tsp baking powder
2 cups dried coconut, , medium cut
pinch salt
1 cup butter, , cut in small pieces

Steps:

  • Sift together the flour, sugar, baking powder, coconut and salt.
  • Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
  • Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
  • Pour and spread the apricot filling evenly over the bottom crumbs.
  • Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
  • Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
  • Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
  • Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.

Nutrition Facts : Calories 156 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 grams, Sodium 69 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

APRICOT CRUMBLE CAKE



Apricot Crumble Cake image

Yummy moist cake, with apricots and crumble!

Provided by Darcy Jackson

Categories     Desserts     Cakes

Time 1h

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 ½ cups self-rising flour
1 ¼ cups milk
1 teaspoon white vinegar
1 teaspoon vanilla extract
6 apricots fresh apricots, pitted and halved, or more to taste
1 cup all-purpose flour
¾ cup superfine (castor) sugar
½ cup salted butter, softened, cut into cubes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
  • Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
  • Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 55.5 g, Cholesterol 73.7 mg, Fat 17.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 408.9 mg, Sugar 28 g

APRICOT COCONUT CRUMBLE CAKE



Apricot Coconut Crumble Cake image

Make and share this Apricot Coconut Crumble Cake recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces cream cheese, softened
1/2 cup margarine
1 1/4 cups granulated sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
10 ounces apricots or 10 ounces peach preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup margarine, melted

Steps:

  • Preheat oven to 350°. Grease and flour 13x9-inch pan.
  • Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
  • Gradually add milk, mixing well after each addition; blend eggs and vanilla.
  • Add combined dry ingredients to cream cheese mixture; mix well.
  • Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
  • Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
  • Combine coconut, brown sugar, cinnamon and margarine; mix well.
  • Spread onto the cake and broil 3-5 minutes or until golden brown.

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