A delightful tropical-inspired coconut cake with a creamy frosting and a fruity filling.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
Cream the sugar and butter together in a mixing bowl until light and fluffy.
Use room temperature butter for easier creaming.
In another bowl, sift together the flour, baking powder, and salt.
Sifting helps to aerate the flour, resulting in a lighter cake.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
Start and end with the dry ingredients for a smoother batter.
Fold in the shredded coconut gently.
Folding prevents overmixing, which can make the cake dense.
Pour the batter into two greased and floured 9-inch cake pans.
Tap the pans gently on the counter to remove air bubbles.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the cake from becoming soggy.
Prepare the apricot filling by blending the dried apricots into a puree.
Soak the apricots in warm water for a few minutes if they are too dry.
Cook the apricot puree with cornstarch and sugar in a saucepan until thickened.
Stir constantly to prevent lumps from forming.
For the frosting, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth.
Chill the frosting slightly if it becomes too soft to spread.
Spread the apricot filling on one cake layer, then place the second layer on top.
Ensure the filling is completely cool before spreading to avoid melting the cake.
Frost the top and sides of the cake with the cream cheese frosting.
Use a rotating cake stand for easier frosting application.
Decorate with toasted coconut on top and sides.
Toast the coconut lightly for a nutty flavor and crunchy texture.
Serve the cake and enjoy!
Pair with a tropical drink for a complete experience.
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