Apricot cake

Made with dried plump apricots, this moist tea cake is easy to whip up for special gatherings.

• 1 cup chopped dried apricots
• 1/2 cup warm milk
• 125g butter, chopped
• 1 cup caster sugar
• 1 teaspoon vanilla essence
• 2 eggs, at room temperature
• 1 cup plain flour, sifted
• 1/4 teaspoon bicarbonate of soda
• 3/4 cup desiccated coconut

Icing

• 2 cups icing sugar mixture
• 1 1/2 tablespoons milk
• 1 tablespoon butter
• 1 teaspoon vanilla essence
• 1 tablespoon desiccated coconut

1. Step 1

   Preheat oven to 180°C. Grease and line a 3cm deep, 16cm x 25.5cm (base) slab pan. Combine apricot and milk in a bowl. Stand for 10 minutes.

2. Step 2

   Using an electric mixer, beat butter and sugar until light and fluffy. Add vanilla and eggs. Mix well.

3. Step 3

   Stir flour, bicarbonate of soda, 3/4 cup desiccated coconut and apricot mixture into batter.

4. Step 4

   Spoon batter into pan. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Cool in pan.

5. Step 5

   To make icing, combine icing sugar, milk, butter and vanilla in a heatproof, microwave-safe bowl. Heat, uncovered, on MEDIUM (50%) for 20 seconds or until butter starts to melt. Stir until smooth, adding more milk if required. Spread icing over cake. Sprinkle with coconut. Cut into slices. Serve.