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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup shredded sweetened coconut |
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon kosher salt |
1 1/2 cups granulated sugar |
4 large eggs |
1 teaspoon pure vanilla extract |
1 1/4 cups apricot preserves |
1 cup whole milk |
1 cup heavy cream |
1/4 cup sour cream |
2 tablespoons confectioners' sugar |
Directions:
1. Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk the flour, baking powder, and salt. Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and 3/4 cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated. Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on a rack. Using an electric mixer, beat the heavy cream, sour cream, and confectioners' sugar to form stiff peaks. Sandwich the cakes with the remaining 1/2 cup of preserves. Frost with the cream mixture and press the coconut onto the sides. Make-Ahead Tip: Make the cakes, wrap tightly, and store at room temperature for up to 2 days. Make the frosting and frost the cakes up to 4 hours before serving. Refrigerate until 30 minutes before serving.
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