Fresh, canned, or even frozen apricots are suitable for making curd coconut cake. Coconut flakes add a unique flavor to the cake, in addition, it absorbs excess moisture from apricots. The sourness of the apricots complements the sweetness of the dough well.
It is necessary
- - 400 g of cottage cheese;
- - 300 g 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.
Instructions
Step 1
Whisk softened margarine with sugar and vanilla until smooth. Then add soft cottage cheese, beat until smooth. If your curd is grainy, then first wipe it through a sieve. If the mass is very thick, add one egg of the total at this stage.
Step 2
Beat the eggs into the mass, beat until a creamy mass is obtained. Sift flour with baking powder on top of it, add coconut flakes. Stir the dough with a spatula or spoon.
Step 3
When baking, the dough rises well, so it should fill your mold no more than 2/3 of the way. First, put 1/3 of the dough in a mold, then a layer of apricots, again 1/3 of the dough, apricots and the remaining dough on top.
Step 4
Bake the cake for about 1 hour at 165-170 degrees. Check the cooking with a wooden skewer, as cooking times may vary due to the characteristics of different ovens. The skewer will come out of the finished cake dry, without adhering lumps of dough.
Step 5
Now the cottage cheese-coconut cake with apricots should cool slightly in the form, then take it out and sprinkle it with plenty of powdered sugar on top.
