Apricot Cake

April 15, 2021  Online Recipe Guide Avatar


Time to make:
45 minutes

Calories per Servings:
Not Available



  • 1 1/2 cups flaked coconut
  • 1/4 cup chopped almonds
  • 2 tbsp butter or margarine, melted
  • 24 ounce cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup all purpose flour
  • 2 tsp grated orange peel
  • 1 tsp vanilla extract
  • 1/2 cup apricot nectar
  • 1/2 cup cream of coconut
  • 4 large eggs
  • 8 ounce crushed pineapple, drained
  • 2 tsp shortening, melted
  • 1/4 cup semisweet-chocolate pieces, melted
  • 1/4 cup white-chocolate pieces, melted
  • Sliced assorted fruits



  1. Preheat oven to 350 degrees
  2. In medium bowl, combine coconut, almonds and butter mix well
  3. Press mixture into bottom of 9-inch springform pan
  4. Bake until golden, about 15 minutes, set aside
  5. In large bowl of electric mixer, at high speed, beat
  6. cream cheese, sugar, flour, orange peel and vanilla until fluffy
  7. Beat in apricot nectar and cream of coconut
  8. Beat in eggs, one at a time, until blended
  9. Stir in pineapple pour into prepared crust
  10. Bake 1 hour and 10 minutes, or until set
  11. Cool in pan on wire rack; refrigerate overnight
  12. Just before serving,arrange fruit over top of cake.
  13. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended
  14. Place each mixture in a separate small pastry bag fitted with small plain tip, pipe over fruit.


You can use fruits such as bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries.


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