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Apricot Coconut Loaf Cake

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Snack
Cuisine: North American
Keyword: aprictos, christmas baking, Cranberry Loaf Cake, holiday baking
Servings: 10 servings
Calories: 294kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 Cups all purpose flour
  • 1/2 Cup sweetened shredded coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 Cup butter unsalted
  • 3/4 Cup granulated white sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 Cup plain Greek yogurt
  • 1 cup dried apricots diced

Instructions

  • Preheat oven to 375 degrees F. Grease and a line with parchment paper a 9 x 4 inch loaf tin.
  • In a medium bowl, sift together the flour, shredded coconut, baking powder and salt. Set aside.
  • 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.
  • 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.
  • Pour into prepared pan and bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. 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.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. Follow the recipe - If you are a novice baker, I recommend you stick to the recipe exactly as it's written for best results.
  2. Use parchment paper - Use parchment paper to line your baking pan. It will make it easier to remove after it’s baked
  3. 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.
  4. 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.
  5. 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.
Nutrition Facts
Apricot Coconut Loaf Cake
Amount Per Serving (1 slice)
Calories 294 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 75mg25%
Sodium 314mg14%
Potassium 236mg7%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 25g28%
Protein 6g12%
Vitamin A 824IU16%
Vitamin C 0.2mg0%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.