Spring Apricot Coconut Cake

Spring Apricot Coconut Cake


3 1/2 cups sifted flour

1 tbsp plus 1 tsp baking powder

1/2 tsp Stella's Table Citrus Sea Salt

1 cup milk

1 tsp vanilla

1/2 lb unsalted butter

1 2/3 cups sugar plus 1/3 sugar

8 large egg whites

3/8 tsp cream of tartar

Instructions for cake batter:

1. Sift the flour and baking powder twice, and then add the Citrus Sea Salt and comine.

2. Combine the milk and vanilla in a bowl.

3. Beat the butter until creamy, about 30 seconds and then gradually add the sugar and beat on high speed until lightened in color and texture, about 3 to 5 minutes.

4. Add the flour in 3 parts, alternating with the milk mixture on a low speed.

5. In another bowl, beat the eggs and cream of tartar until they reach soft peaks and then add the 1/3 cups of sugar gradually beating on high speed. Beat until the peaks are stiff but not dry.

6. Using a spatula, fold the one quarter of the egg whites into the butter mixture, then fold in the remaining whites. 

7. Divide the batter into two round pans greased, layered with parchment and then greased again.  Bake on 375 degrees for about 25-30 minutes until done.

Ingredients for filling:

4 oz Mascarpone cheese or cream cheese

1 jar of Stella's Table Next Level Apricot Jam

Instructions for filling:

1. Mix together until combined and set aside

Ingredients for butter cream frosting:

1 cup butter

2 teaspoons vanilla

4 cups powdered sugar

5 tablespoons heavy cream (optional if frosting too thick)

Instructions for frosting:

1. Cream butter and vanilla until butter is light and fluffy. 

2.  Slowly add powdered sugar until all combined.  Stir until creamy. 

3.  Add heavy cream if you want a looser frosting. 

4.  Frost once the cakes are cooled.  

NOTE: It is delicious with Mascarpone or Cream Cheese mixed with the Apricot Jam or just with Apricot Jam all by itself!