6 October, 2015
Wholemeal Apricot & Coconut Cake
Wholemeal Apricot & Coconut Cake / Muffins
Makes: 1 loaf cake or 12 standard muffins
Ingredients:
- 1 cup chopped dried apricots
- 1 cup hot milk
- 1/4 cup honey
- 1 egg, lightly beaten
- 1 cup wholemeal SR flour
- 3/4 cup desiccated coconut
- 1/4 cup milk
Method:
- Combine apricots, hot milk and honey in a bowl, cover and soak overnight
- Pre-heat oven to 180 degrees Celsius and grease a loaf pan, line base with baking paper
- In a bowl, stir the egg, flour, ½ cup of the coconut and the extra milk into the apricot mixture
- Spread mixture into prepared pan and sprinkle with remaining coconut
- Bake for approximately 1 hour or until a cake skewer comes out clean (approximately 25-30 minutes for muffins)
- Stand cake in pan 5 minutes before turning onto wire rack to cool completely.
Recipe Notes:
- Store covered in an airtight container below 27 degrees for a maximum of 5 days
- This recipe is freezer friendly
- This recipe is highly recommended to individually wrap and freeze portions to be included in lunchboxes.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.