Fresh, canned or even frozen apricots are suitable for making coconut curd cake. Coconut flakes add a unique flavor to the cake, in addition, it absorbs excess moisture from apricots. The acidity of apricots complements the sweetness of the dough well.
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You will need
- - 400 g of cottage cheese;
- - 300 g of flour;
- - 300 g pitted apricots;
- - 250 g of sugar;
- - 150 g margarine;
- - 50 g of coconut flakes;
- - 4 eggs;
- - a bag of baking powder;
- - vanillin.
Instruction manual
1
Beat softened margarine with sugar and vanilla until smooth. Then add soft cottage cheese, beat until smooth. If your cottage cheese is grainy, then first wipe through a sieve. If the mass is very thick, add one egg of the total at this stage.
2
Beat eggs into a mass, whisk until a creamy mass is obtained. From above, sift flour with a baking powder for the dough, pour coconut flakes into it. Stir the dough with a spatula or spoon.
3
When baking, the dough rises well, so it should fill your form in no more than 2/3 parts. First put 1/3 of the dough into the mold, then a layer of apricots, again 1/3 of the dough, apricots and the remaining dough on top.
4
Bake a cupcake for about 1 hour at 165-170 degrees. Check the readiness with a wooden skewer, because due to the characteristics of different ovens, the cooking time may vary. The skewer will come out of the finished cake dry, without sticking lumps of dough.
5
Now the coconut curd cake with apricots should cool slightly in shape, then remove it and sprinkle it with plenty of powdered sugar on top.