Ingredients

The following ingredients have 10 Servings
  • 410g canned apricot halved
  • 125g unsalted butter softened
  • 1/2 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/3 cup self-raising flour
  • 175g natural yoghurt
  • 1/4 cup flaked almonds
  • 1/4 cup shaved coconut
  • 200g fruit yoghurt

Instruction

  • Preheat oven to 180C.
  • Grease a 20cm round spring form cake pan and line with baking paper.
  • Cream butter, sugar and vanilla until light and fluffy.
  • Add eggs, 1 at a time, beating well after each egg.
  • Stir in flour and tub of yoghurt until well combined.
  • Spoon half of the cake mixture into pan.
  • Top with apricot halves.
  • Spoon remaining mixture over apricots and smooth surface.
  • Sprinkle with almonds and coconut.
  • Bake cake for 40-50 minutes or until cake is cooked through.