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 the goods

1 cup dried apricots, diced

1 cup orange juice

zest 1 orange

8 oz / 220g butter, at room temperature

1 1/2 cups sugar

4 eggs

1 1/2 cups self raising flour

1/2 cup corn flour / starch

1 tspn baking soda

1 cup dessicated coconut (not sweetened)

1/2 cup applesauce

frosting:

8 oz / 220g butter, at room temperature

16 oz / 450g confectioners / icing sugar (1 box)

7oz / 200g can passion fruit pulp or 3 passion fruit

active time: 20 minutes

total time: 1  hr

you will need:

  • large mixing bowl
  • electric beaters
  • 2 x 9 inch cake pans
  • baking parchment

 


Paulette, the passion fruit frosted hot mess

This cake just makes me think of Jennifer Coolidge. Well, Jennifer Coolidge 'in character'.

Overblown, fruity, camp and delicious.

Apricot and coconut cake sandwiched and literally overwhelmed with passion fruit butter cream frosting.

The photo looks so messy and rolled-in-the-hay because before I could photograph it, my guests had all had their way with Paulette.

Heat the orange juice in the microwave for 1 min

Soak the diced apricots and orange zest in the hot juice whilst you get on with everything else.

Pre heat the oven to 350f

Grease and line 2 9 inch cake pans

Cream butter and sugar in a mixing bowl

Add eggs one at a time and beat until incorporated

Add remaining ingredients and beat 2 mins

Divide batter between the 2 pans and bake around 20-25 mins or until cake feels firm to touch and had browned. Cool in pans and then invert onto a wire rack until ready to frost.

Frosting:

Whip butter and icing sugar in a bowl. Use electric beaters, but start slowly until you incorporate the sugar. Increase the speed and beat until lighter and fluffier.

Add the passion fruit a tablespoon at a time and keep beating until the entire can has been added.

Spread a third of the frosting over the bottom layer of cake, place the second layer on top and spread the remaining frosting over the top and sides of the cake.

(the seeds of the passion fruit are edible)


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