Thursday 24 October 2013

Apricot & Coconut Loaf Cake



Now the days have become darker and the rain has started pounding on the windows, I've made myself a nest on the sofa. It started when some friends visited last weekend. When they left, they carefully stacked the duvets and pillows from the night before on the sofa. Instead of moving them, I fell straight into the (very comfortable) trap.

Obviously, aside from duvets and pillows, my nest has a large number of books and a laptop cable sneaking out to the nearest socket. All it needed was cake.



This recipe was initially inspired by a cake that I've had a few times at the Vaults in Oxford - I've been meaning to make a version of it for years. The base is a soft, fluffy coconut cake that doesn't dry out. It's laced with apricot jam, which creates a subtle flavour through the cake and a sticky, slightly caramelised bottom. It's a sweet cake, but not in an overwhelming or unwelcome way.

With a large mug of tea, it perfects my autumnal nest.



Apricot & Coconut Loaf Cake

For the cake:
200g unsalted butter, at room temperature
180g caster sugar
3 eggs
120g plain flour
1 tsp baking powder
pinch of fine sea salt
80g unsweetened desiccated coconut
3 tbsp milk
1 tsp vanilla extract
6 tbsp apricot jam/preserve (I like to use a chunky jam that's not too sweet)

For the glaze:
1.5 tbsp apricot jam
1 tbsp water
about a tsp of desiccated coconut

Preheat the oven to 180C/350F. Line a 9 x 4"(23 x 10cm) loaf tin with greased parchment (or as I used here, greased parchment lined foil). Place the butter and sugar in the bowl of a stand mixer (or a mixing bowl if using an electronic hand whisk) and cream until light and fluffy - this takes at least four or five minutes. Sieve the flour, baking powder and salt together.

Whisk the eggs together. Add the egg in small additions to the creamed mix, making sure you beat in between each addition until the mixture has totally incorporated the egg you've added - add a tablespoon of flour about half way through and again near the end to help prevent curdling. When you've finished the egg, add the rest of the flour mix and the coconut and briefly beat to combine. Add the milk and vanilla and stir briefly again until you have a uniform mixture.

Spread 3 tbsp of the jam over the bottom of the tin. Scoop 2/3 of the cake batter on top and level it. Swirl in the remaining 3 tbsp of jam then top with the rest of the cake mixture and level off again. Bake for 45-55 minutes until deep golden brown and a toothpick/skewer can be removed cleanly from the middle.

Combine the jam and water for the glaze in a small saucepan and heat until you have a syrup. Brush it over the top of the hot cake, using all of the glaze. Sprinkle the coconut over the top. Leave to cool in the tin for 5 minutes then lift out onto a wire rack to cool. Keeps for 3-4 days in an airtight tin.

(Makes 1 loaf cake, about 10 slices)



Three more loaf cakes:
Pear and Chocolate Loaf 2.0
Cardamon & Orange Pound Cake
Apricot & Fig Tea Loaf

80 comments:

  1. Oh my gosh! I love the cake at the Vaults! It's my favourite there, and I order it again and again. So glad you've 'cracked' the recipe! :) I will definitely try it.

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  2. christymyinvisiblecrown24 October 2013 at 23:08

    Oh my this sounds delicious!! I adore coconut and I bet it's just wonderful paired with apricot jam.

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  3. Warm Vanilla Sugar24 October 2013 at 23:26

    This cake looks perfect - totally moist and full of fun flavour!

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  4. Lia (hallofoats.wordpress.com)25 October 2013 at 05:22

    I've just made it and its baking in the oven... however I substituted the apricot jam with raspberries and raspberry jam, it might turn out a bit sweeter than your's, but that won't be a problem in my house ;-) Thankyou for the recipe!

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  5. This sounds delicious! Thanks for the recipe!

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  6. poiresauchocolat25 October 2013 at 10:03

    I hope you like it! I haven't had a slice for a few months so I'm not sure exactly how similar it'll be - I went for the overall idea really.

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  7. poiresauchocolat25 October 2013 at 10:06

    It is lovely and moist (however much I hate that word...). Glad you like it!

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  8. poiresauchocolat25 October 2013 at 10:06

    It's a lovely combination. I think it'd make a nice coconut layer cake, too, if you baked it in sandwich tins.

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  9. poiresauchocolat25 October 2013 at 10:07

    Ooh, how did it go? Did you use fresh raspberries? Did you put them in the middle and the bottom? So pleased you were inspired to make it immediately.

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  10. poiresauchocolat25 October 2013 at 10:07

    Thanks Ruth! I'm glad you like it.

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  11. Lia (hallofoats.wordpress.com)25 October 2013 at 10:41

    I used some frozen raspberries stirred through the warm jam and just followed your instructions for the rest, it turned out gorgeous! So moist, if I lived in England it would be so good with clotted cream. I think that extra sweetness of the raspberries turns it in to more of a dessert :) Thanks again Emma!

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  12. poiresauchocolat25 October 2013 at 11:19

    Sounds lovely! Thanks for letting me know, it's always interesting to hear how things turn out in other kitchens and with changes :)

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  13. My boyfriend always laughs at me for making a softa nest at this time of year - I'm totally with you though, it's pretty perfect (with the addition of a slice of this delightful cake obviously!)

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  14. Any loaf cake with coconut has my name written all over it! I The layers of jam is so unique, no wonder it is so moist. So beautiful but not flashy; all I could ask for in a loaf cake

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  15. I'm so glad I stopped by to check if you'd updated. I've been looking for a new cake recipe to try as I have 3 eggs needing used up, and this looks perfect! I have homemade peach jam in the cupboard, and loads of coconut (because I kept forgetting I'd bought some and bought more!) It's meant to be! I'll be making this tomorrow in time for some sofa nesting and costume drama watching! :D

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  16. This cake is simply yumdiddlyscrumptious. I baked it this afternoon and have had two slices already. Really very easy to make...I had to cover mine with some foil after about 30 mins on 180c as it was already golden brown. You are an absolute inspiration Emma!

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  17. Hey! I totally remember this cake from when you took me there. :)

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  18. It looks yummy! Can't wait to make it. Where did you get the greased parchment lined foil? I did an online search but had no luck.

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  19. poiresauchocolat30 October 2013 at 10:07

    Hehe - a cosy space to semi-hibernate in is essential at this time of year.

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  20. poiresauchocolat30 October 2013 at 10:08

    I'm glad you like it - I love a good loaf cake.

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  21. poiresauchocolat30 October 2013 at 10:08

    Ooh, how did it go? Homemade peach jam sounds amazing.

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  22. poiresauchocolat30 October 2013 at 10:10

    I'm so pleased it went well! I've never had to cover mine with foil but that's a good point - another lady made the cake and posted a picture on FB and it does look pretty dark. I'll add a note to the recipe.

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  23. poiresauchocolat30 October 2013 at 10:11

    I thought you might! Finally got my act together.

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  24. poiresauchocolat30 October 2013 at 10:13

    Do you live in the UK? I've found it in supermarkets and Lakeland here and on amazon. Also, I greased it myself, so a search for parchment lined foil might come up with more results.

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  25. I guess it's a case of keeping an eye on it. And I don't think it matters if you take it out of the oven half way through. I only thought to do this because of your note to do the same with the 'Chocolate and courgette cake'. Ovens all vary...don't they! PS It was first cake in my new Kitchenaid! :o)

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  26. poiresauchocolat30 October 2013 at 14:14

    Definitely - each oven is different. Generally it's best to not open the oven until 2/3rds of the time has gone. I feel honoured that it was the first cake in your KA! Which colour did you go for?

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  27. 'Black Storm' which is a kind of charcoal. I would have loved a KA in Pistachio BUT black was on offer at Harts of Stur £349!! Have waited for years to get...

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  28. It turned out really well - it's a beautiful cake! I was really struggling to wait a bit for it to cool before I could try it! I think it's definitely better to eat it as fresh as possible though - I've had it in a tin for a couple of days and the bottom has gone back to being a bit more jammy, rather than sticky and caramelised. Still tastes good though.



    I've had my last jar of peach jam in the cupboard for a long time, so this seemed a great opportunity to use it up. A while back I decided it was time I learned how to make jam, so my mum taught me. She's been making marmalade and bramble jelly for as long as I can remember - yum! I'm gradually being passed on the family baking secrets! ;)

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  29. Thank you, this is an incredible recipe. Tastes and smells beautiful, and I feel very chuffed! Appreciate you sharing this with us all.

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  30. poiresauchocolat31 October 2013 at 17:54

    I'm so pleased you like it, that's great! Thanks for letting me know, I love hearing how things go.

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  31. poiresauchocolat31 October 2013 at 17:55

    Ooh snazzy! I have a candy apple red one (though I didn't choose the colour as I won it in a competition).

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  32. poiresauchocolat31 October 2013 at 17:57

    That's great, I'm so glad you liked it! I quite like the jammy bottom so I'm happy to eat it a few days later but I get what you mean.


    I was taught to make jam by my granny and my mum- it's great when you can pass on things like that.

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  33. It's actually funny you mention Alice in Wonderland, one of the local bloggers in my area just released an "Alice Eats" cookbook. http://www.amazon.ca/Alice-Eats-A-Wonderland-Cookbook/dp/1770501916

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  34. What fascinating history behind the 'treacle well' trick! The scones look really more-ish, the type of simple things which taste so good just straight from the oven with some butter (and sugar!)

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  35. These look amazing! I love anything with treacle in- I'm going to be making a yorkshire parkin this week for that exact reason!

    http://www.audacityoffood.co.uk/

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  36. I love the lore of these scones and their ingredients almost as much as the scones themselves!

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  37. I adore the sound of these! I have never, ever tried treacle but in my mind it would taste like Lyle's golden syrup. Thanks for another wonderful recipe!

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  38. A gorgeous recipe and a fabulous bit of history. I love the idea of a treacle well...if one existed, I'd be there in a flash :-)

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  39. poiresauchocolat1 November 2013 at 08:37

    That's interesting, thanks for pointing it out!

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  40. poiresauchocolat1 November 2013 at 08:39

    I'm glad you think so - they were a nightmare to photograph. The sugar on the outside gives them such a lovely crunch.

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  41. poiresauchocolat1 November 2013 at 08:39

    There's something about the flavour of treacle, isn't there. Parkin sounds like a lovely ida.

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  42. poiresauchocolat1 November 2013 at 08:40

    I'm so pleased you enjoyed it - I loved working it all out and finding all the links and things.

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  43. poiresauchocolat1 November 2013 at 08:42

    Treacle actually tastes quite different to golden syrup - it's black and really quite strong. Once it's baked into something it mellows out. It's a similar flavour to very dark brown sugar but intensified.

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  44. realsimplefood.wordpress.com1 November 2013 at 08:42

    I loved this post Emma - from the sound of the treacle well to all the historical information behind the purported healing powders from the treacle well.


    I started experimenting with treacle the other week (after finally finding it in a delicatessen here in Rome) but have yet to develop a recipe I liked (for some recipes I found the flavour overpowered everything else). I do like the sound of these though - well, you can never go wrong with a scone and some melted salted butter!

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  45. poiresauchocolat1 November 2013 at 08:43

    Imagine how sticky it would be! Though I guess they have deep vats of treacle at Lyle's factories...

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  46. poiresauchocolat1 November 2013 at 08:45

    I'm so pleased you like the post. Treacle is an overpowering flavour really. My favourite uses are definitely things like these scones or the flapjacks where the idea is that it's front and centre. It's also good in small amounts in fruit cakes and things. What sort of things were you trying out?

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  47. Laura@baking in pyjamas1 November 2013 at 09:39

    I love the story behind these Emma, thanks for sharing. Your scones look lovely, I love using treacle around this time of year. I'll be featuring these on my blog on a little feature I do called Baking News. Have a great day!

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  48. Really enjoyed the whole post, from remembering the treacle wells, to the history behind the well in Oxford, a very appealing recipe and beautiful pics as always.

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  49. sounds absolutely delicious - I love apricot

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  50. I love treacle and love these scones. Just beautiful!

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  51. poiresauchocolat2 November 2013 at 11:39

    Thanks for the feature, I'm glad you like them. I definitely go through more treacle in the winter too.

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  52. poiresauchocolat2 November 2013 at 11:39

    Thanks Sally! It's lovely to hear that you enjoyed the post.

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  53. poiresauchocolat2 November 2013 at 11:40

    Treacle is lovely in these sort of things, isn't it. Thanks for the comment :)

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  54. Is it worth checking that Lyles don't have a treacle well hidden away in their factory? You never know! What a lovely story-filled post

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  55. I miss the Vaults now that I live in London! Looking forward to making this cake - real comfort food... Perfect for those dark winter afternoons...

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  56. What a nostalgic treat - these scones look delicious and feel like they are from another age. In a beautiful way.They look delicious.

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  57. anna @ annamayeveryday4 November 2013 at 14:44

    Such an informative post - I've heard of "thunder and lightening", regular scones with black treacle and clotted cream but never thought of adding the the treacle to the scone mix - what an interesting idea.

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  58. poiresauchocolat5 November 2013 at 16:26

    The apricot goes really well with the coconut - it's a lovely combination.

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  59. poiresauchocolat5 November 2013 at 16:27

    I think the Vaults in general comes into its own on dark winter afternoons - their stews and rices are perfect. I hope you do make the cake - let me know how it goes!

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  60. poiresauchocolat5 November 2013 at 16:30

    Hehe! Maybe that's their secret...

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  61. poiresauchocolat5 November 2013 at 16:31

    They are quite old-fashioned and homey - they certainly aren't jazzy (or particularly easy to photograph appealingly!). They're still delicious, though.

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  62. poiresauchocolat5 November 2013 at 16:33

    The treacle gives them such a fantastic flavour. I've never had the proper thunder and lightening scones but we used to have thunder and lightning ice cream when I was a child that was honeycomb and clotted cream - so good!

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  63. Emma, I don't think treacle is something we see here in the US. But now I need to go on a real search. I imagine your scones have a wonderful rich dark flavor. Getting hungry now.
    And isn't it fun to discover old family cookbooks? I keep reading through some books that were my Greek grandmother's and I'm itching to cook from them.
    xoxox to you!
    E

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  64. poiresauchocolat5 November 2013 at 16:41

    I think they may have it at Berkeley Bowl - I think I spotted golden syrup, which Lyle's also make (though I guess that's more popular). I think it can also be labelled blackstrap or dark molasses outside the UK?


    It is fun, isn't it! I bet the ones you have are great - are they in Greek?
    xxx

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  65. I wondered if blackstrap molasses was the same thing! I actually need to go to Berkeley Bowl this week. I'll do some sleuthing.
    The books aren't in Greek - lucky for me as I can't read a word of Greek, myself. My mom also has some great old cookbooks she has passed to me. I'm particularly smitten with one that focuses on New Orleans style cooking.
    xoxo
    E

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  66. I don't use treacle enough; it's such a wonderful rich and sticky flavour although I had no idea of the history behind it.

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  67. Posts like this make me really hope that you'll write a book Emma. Love, love, love everything about it.

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  68. Andrea Paola Baul8 November 2013 at 13:18

    I'd be trying this with guava jam instead. We do not have apricots and apricot jam here in the Philippines. :(

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  69. Ana ~ maninas.wordpress.com8 November 2013 at 16:49

    ooh that sounds great! look forward to hearing how it worked whe you try it

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  70. What a wonderfully fascinating post! Really enjoyed it, and the recipe looks delicious, of course!

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  71. It is a great flavour - though I think it can be totally overpowering if you're not careful. Looking forward to seeing if you make anything with it soon...

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  72. Thank you! I'm so pleased you liked it. Funnily enough, this post is adapted from my first book proposal from last summer.

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  73. I'm so pleased you found it interesting - I love this sort of stuff!

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  74. Sounds interesting! I've never had guava jam so I can't imagine how it would taste. Do let me know how it goes, I'd love to hear.

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  75. How funny is that! This post really resonated with me and I thought that this would be quite representative of what your book would be like ( I am a sucker for good research). So I will just keep my fingers crossed that there will be a book. :)

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  76. Emma, do you think this cake would also work with orange marmalade? I've made Seville Orange marmalade using your recipe and I kind of have the urge to put it in and on anything I can think of. :)

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  77. I don't see why not, though I've never tried it with coconut before. So glad you made the marmalade and like it!

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  78. I ended up making it with homemade apricot and vanilla jam. It was absolutely delicious. Such a wonderful recipe Emma!

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