Apricot Coconut Cake:
3 cups of all purpose flour
2 tsp of baking powder
1/2 tsp of kosher salt
3/4 cup of unsalted butter
1 1/2 cups of sugar
1 tsp of vanilla extract
1 1/4 cups of apricot preserves (maybe a little more based on your preference)
1 cup of milk
1 cup of heavy cream
1/4 cup of sour cream
2 tbs of powdered sugar
1 cup of sweetened coconut
First, preheat your oven to 350. Then spray your 8 inch cake pan with vegetable spray. Then, in a bowl mix together the flour, baking powder, and the salt.
Then, in your mixer beat together the sugar and the butter until creamy and fluffy.
Then, add in the eggs one at a time beating in between each one.
Then, mix in the vanilla extract and 3/4 of the the apricot preserves.
Then, alternately mix in the flour mixture and the milk and beat until combined.
Then, divide the batter into 2 halves. Pour half of the batter into the cake pan and refrigerate the other half until the first cake is done and cooled and then bake the second cake.
Then, bake for about 40 minutes or until a toothpick comes out clean.
Let it cool completely before taking it out and baking the second layer of the cake. Once you have both layers of cake cooled, spread the rest of the apricot preserves on the top of the bottom layer. This is where your preference comes in, add more or less preserves depending on your taste preference.
Then, stack the second layer on top of the first.
Next you make the cream icing, first you beat together the heavy cream, sour cream, and powdered sugar in your mixer until stiff forms peak.
Then, in a saute pan toast a cup of coconut.
Then, ice the cake.
Then, top it with the toasted coconut.