Make this moist and delicious Apricot Coconut Loaf Cake this holiday season. A light loaf cake made with Greek yogurt, shredded coconut and sweet dried apricots.

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It’s almost December and I’m still sharing some great baked goods for the holiday season. If you’ve been a long time reader, you’ll know that this time of year I make a big focus on sweets for the holidays. Regular programing will return in January! And if you have been reading along a while, you know I love Loaf Cakes!

And this new Apricot Coconut Loaf Cake is a version of my popular of my Coconut Lemon Loaf Cake that everyone loves to much.

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What’s This Cake Like

• Difficultly level – This is a very easy cake to make. There are no complicated instructions and a beginner baker could easily take on the task.
• Taste – This is a delicious sweet cake with small pieces of dried apricots. The texture is moist with a light crumb.
• Stays moist – Unlike some loaf cakes and quick breads, this cake will stay moist up to about 3 days after baking. Much like my mouth watering Lime Drizzle Summer Berry Cake and my Raspberry Coconut Muffins.

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Ingredients

• All purpose flour – This is the most common type of flour used for baking and can be referred to as plain flour.
• Shredded coconut – I used fine shredded coconut.
• Baking powder – This is used as a rising agent for the cake.
• Salt – Regular table salt.
• Butter – Unsalted butter at room temperature.
• Sugar – Granulated white sugar, which is the most commonly used sugar in baking.
• Eggs – Room temperature large eggs are best for baking.
• Vanilla – Adds and enhances flavours in baked goods.
• Plain Greek yogurt – This works keeping the cake really moist.
• Dried apricots – Diced dried apricots give a great texture to this cake.

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

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Instructions

1. Preheat oven and prepare pan – Preheat oven to 375 degrees F. Grease and a line with parchment paper a 9 x 4 inch loaf tin.
2. Combine dry ingredients – In a medium bowl, sift together the flour, shredded coconut, baking powder and salt. Set aside.
3. Mix butter, sugar and eggs – In the bowl of your electric mixer, mix on high speed the butter for about 30 seconds. Add the sugar and beat for a further 2-3 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Scraping down the sides as you mix. Beat in vanilla extract until just combined.
4. Finish cake batter – Add half of the flour mixture and fold in until incorporated Mix in all the yogurt and fold in. Fold in remaining flour until just incorporated. Fold in dried apricots and stir to combine.
5. Bake the cake – Pour into prepared pan and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool – Remove from oven and place on a wire rack to cool for about 5 minutes. Remove from pan and take off parchment paper. Leave to cool completely. Will store in an airtight container on the counter for up to three days.

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Recipe Tips

• Follow the recipe – If you are a novice baker, I recommend you stick to the recipe exactly as it’s written for best results.
• Use parchment paper – Use parchment paper to line your baking pan. It will make it easier to remove after it’s baked
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the center comes out clean, the cake is baked. Loaf cakes vary in baking time between 45 minutes up to 60 minutes.
• Check to see if it’s browning too quickly – Check the cake at the halfway mark, if it’s browning too quickly, place a sheet of aluminum foll over the top for the remaining baking time.
• Allow to cool before cutting – If you cut the cake when it’s hot, it will be difficult and the cake may crumble apart. It’s best to let it cool down before cutting into it.

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Substitutions

• Greek yogurt – you can substitute plain natural yogurt, sour cream or even buttermilk.
• Dried apricots – I used dried apricots for this cake. If you like to have a change of flavour, dates, raisins or dried cranberries would also work really well for this loaf cake.
• Shredded coconut – I used fine shredded coconut for this recipe. It worked really well. You could use a bigger flake, just keep in mind it won’t incorporate as well into the cake.

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Serving and Storage

• Serving – I think this snacking cake is wonderful just as it is. You could opt to serve it with butter, jam, whipped cream or even Homemade Caramel Sauce.
• At room temperature – You can keep this loaf cake for about 3 days in an airtight container on the counter.
• In the fridge – Store this cake in an airtight container in the fridge for about 4 to 5 days.
• Freeze from fresh – You can freeze this cake as soon as it cools down. Wrap the cooled cake in plastic wrap and then place it in a ziplock bag. Will freeze up to two months. Allow to defrost completely before serving.

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Frequently Asked Questions

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Thanks for Stopping by & Hope To See You soon!