Border Line Coconut and Apricot Cake

Category: Desserts & Sweets | Blog URL: http://jackietorres.blogspot.com

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Jacqueline Torres

Ingredients

For the Cake:

3 eggs

2 3/4 granulated sugar

6 ozs. Butter (room temperature)

5 1/2 cups of self Raising flour (Presto)

1/2 cup of Cream of Coconut mix with

1/4 teaspoon of good Vanilla

1/2 teaspoon Coconut Extract

Frosting (Apricot)

6 large egg yolks

3/4 cup sugar

1/2 cup light corn syrup

2 cups (1 lb.) unsalted butter, softened

2 teaspoons vanilla or other flavoring

1/2 cup strained apricot jam

Apricot Filling

2 packages (6 oz.) dried apricots

1 1/2 cups water

2 teaspoons Grand Marnier (optional)

1 tablespoon lemon juice

1/2 cup – ¾ granulated sugar

For Decoration

Coconut flakes (you could toasted if desired for more color)

Or could applied just the apricot slides on top of Cake

Preparation

For the Cake:

Preheat oven to 350 degrees F, 10 minutes before use.

Grease a metal mold of 10 "x 3" with butter and sprinkle with flour.

Sift the flour, measure 1 ½ cup and reserve.

Mix the butter and sugar and beat 5 minutes at moderate speed with electric mixer.

Add eggs, one by one, beat on high speed for 2 minutes, then reduce to low and add the flour alternately with the coconut cream, beginning and ending with flour.

Once all together pour the mixture into the pan and bake for 45 minutes.

Then remove and let cool.

Garnish with "frosting" Recipe Below

Frosting

In a bowl, with a mixer at high speed, beat egg yolks until pale yellow, 4 to 5 minutes. Set Apart

Butter a 2-cup glass measure. In a 2- to 3-quart pan, combine sugar and corn syrup. Set over medium-high heat and stir until sugar is dissolved and mixture comes to boil. Immediately pour into the buttered glass measure.

Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters). Continue beating until mixture is at room temperature, 7 to 10 minutes.

Add butter and vanilla. Beat just until smooth.

Warm 3/4 cup apricot jam in a microwave oven or over low heat on the stove, then pour through a fine wire strainer; you should have about 1/2 cup. Beat into mixture; use this apricot buttercream to frost cake.

For the Filling

In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar.

To Assemble:

Cut Cake in three pieces, place the 1st layer, moist with Syrup, add 1/2 of the filling, Place 2nd layer of the cake, add syrup and rest of the filling and last layer of of cake. Applied Frosting and cover with Coconut Flakes

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About

Here is another twist to a classic...I called this cake Border-line because in the Island we love Coconut and in Jersey they love Apricot ..so is mix of cultures crossing the border line