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| | Apricot Cake
Servings:
12
Time to make:
45 minutes
Calories per Servings:
Not Available
INGREDIENTS:
- 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
STEP BY STEP:
- Preheat oven to 350 degrees
- In medium bowl, combine coconut, almonds and butter mix well
- Press mixture into bottom of 9-inch springform pan
- Bake until golden, about 15 minutes, set aside
- In large bowl of electric mixer, at high speed, beat
- cream cheese, sugar, flour, orange peel and vanilla until fluffy
- Beat in apricot nectar and cream of coconut
- Beat in eggs, one at a time, until blended
- Stir in pineapple pour into prepared crust
- Bake 1 hour and 10 minutes, or until set
- Cool in pan on wire rack; refrigerate overnight
- Just before serving,arrange fruit over top of cake.
- Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended
- Place each mixture in a separate small pastry bag fitted with small plain tip, pipe over fruit.
TIPS:
You can use fruits such as bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries.
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