Apricot crumble cake with coconut recipe
Apricot Crumble Cake with Coconut recipe
Ingredients
| 200 g | butter |
| 550 g | flour |
| 225 g | sugar |
| salt | |
| 150 g | coconut flakes |
| 2 can(s) | apricots |
| 150 g | sour cream |
| 6 tbsp | milk |
| 6 tbsp | oil |
| 1 pack(s) | baking powder |
| 25 g | coconut flakes, toasted |
| icing sugar |
Instructions
In a bowl combine the butter with 250g of the flour, 150g sugar, a pinch of salt and the coconut flakes. Knead with your fingertips to crumbles. Refrigerate for 30 minutes.
Mix the cream with milk, oil, 75g of sugar and a pinch of salt. Sift in the baking powder and 300g of the flour. Knead until well combined.
Roll out the dough to line a buttered baking tray. Spread the drained apricots on top. Sprinkle with the crumbles. Bake in the preheated oven at 180°C for 25 minutes. Let cool for 2 hours.
Serve sprinkled with coconut flakes and dusted with icing sugar.
Preparation time:
ca. 30 min
ca. 25 min
ca. 2 hrs 30 min
medium
n/a
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