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Ingredients

⅔ cup sweetened flaked coconut ½ cup butter, softened ½ cup white sugar 4 eggs, separated 5 drops vanilla extract 1 cup all-purpose flour 1 tablespoon baking powder ¼ cup apricot jam, or as desired 1 (16 ounce) can apricot halves, drained 2 cups heavy whipping cream, or more to taste 20 almond coconut candies (such as Raffaello)

Nutrition Info

550.7 calories carbohydrate: 42.8 g cholesterol: 167.3 mg fat: 39.7 g fiber: 2.2 g protein: 7.4 g saturatedFat: 24.7 g servingSize: - sodium: 293.8 mg sugar: 20.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Cook and stir flaked coconut in a skillet over medium-low heat until golden and toasted, about 5 minutes. Remove from heat and cool.
Mix butter, sugar, egg yolks, and vanilla extract together in a bowl until smooth, add flour, baking powder, and toasted coconut and mix well.
Beat egg whites in a separate bowl until foamy, continue to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully mix egg whites into flour mixture, pour into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake is clean, about 30 minutes. Remove cake from pan and completely on a wire rack.
Place apricot jam in a small microwave-safe bowl and heat until easily spreadable, 15 to 20 seconds. Spread jam onto the cooled cake and top with apricot halves.
Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
Crush 15 almond coconut candies in a bowl using a fork, fold into the whipped cream. Spread whipped cream mixture onto cake. Cut remaining 5 candies in half and arrange on the cake.

10 servings

One of my favorite cakes ever!