Semi Homemade Paleo Apricot Coconut Cake
spring is in full swing and I knew that we needed a proper semi-homemade dessert for our easter celebrations. I love taking shortcuts with more nourishing ingredients while still creating a showstopper dessert that everyone will enjoy. this semi-homemade paleo apricot coconut cake is full of moist, coconut-studded cake and a homemade vanilla bean frosting with dried apricots and apricot preserves. it’s totally delicious and the perfect addition to your springtime tea, easter lunch or baby/bridal showers.
the inspiration:
I always think about Ina Garten’s infamous coconut cake when I think about springtime desserts. The fluffy white cake with sugary icing is such a treat. I decided to make another semi-homemade dessert and do a version of this coconut cake with my fave grain-free vanilla cake mix and a lovely apricot addition. the cake is subtle, moist, fruity and so flavorful. it will be the perfect addition to your easter tablescape.
paleo apricot coconut cake ingredients:
- simple mills vanilla boxed cake mix: you can find this mix online at thrive market, Whole Foods, central market, target and more! it is a wonderfully moist cake mix made with simple ingredients like almond flour, coconut flour, vanilla bean and coconut sugar.
- shredded coconut: I use plain shredded in the cake and larger fancy toasted coconut shavings for the garnish.
- pastured eggs
- real vanilla: you can use either pure vanilla bean extract or vanilla bean paste.
- fresh orange zest: livens the flavor and enhances the apricots
- almond extract: a match made in heaven with fresh apricot- helps enhance the flavor.
- liquid coconut oil or avocado oil: makes the cake extra moist.
- pastured butter: one of the coconut vanilla frosting ingredients. you can also use room temperature solid coconut oil, (not liquid), to keep it dairy-free.
- coconut or palm oil shortening: make sure the shortening ingredients only contain coconut, avocado or palm oil– I found mine at central market.
- tapioca flour: helps thicken and bind the frosting.
- fine mineral salt: a necessity in the frosting- always add salt to bring out the flavors of sweet things.
- honey: naturally sweetens the vanilla frosting.
- fresh apricots and jarred apricot preserves: garnish the cake and adds flavor in the cake layers.
how to make:
I made more of a traditional naked layer cake but you could also bake this in a square 9×9 brownie pan and top it with mounds of frosting for more of a low maintenance snacking cake. If you want to go more of the traditional route, you will grease an 8 or 9 inch cake or springform pan and line it with parchment paper. the batter is simple to whip up and the cake bakes in about 30 minutes.
while the cake is baking, you will whip up the vanilla bean frosting with a hand mixer or stand mixer. chill both the cake and frosting completely and then it’s ready to ice! I cut my cake evenly horizontally to create two layers and divide the frosting in half. you can then assemble the cake. if your frosting gets a little too chilled, just set it out to room temp for 10-20 minutes and it will warm up a touch to the perfect texture.
make sure to store any leftovers in the refrigerator overnight as the cake doesn’t contain preservatives and could spoil. it’s absolutely delicious cold, too! enjoy.
how to serve:
serve this semi-homemade paleo apricot coconut cake room temperature with your easter or springtime spread. I garnished the top with dried apricots, large toasted coconut curls and fresh edible pansies.
love nourishing treats?
try some more of my sweet & simple baked goods:
- semi-homemade paleo chocolate orange cake
- gluten-free blackberry vanilla cobbler
- strawberry orange banana tea cake
- semi-homemade paleo cookies & cream cake
- paleo pear berry muffins
Semi Homemade Paleo Apricot Coconut Cake
Ingredients
- 1 box of Simple Mills Vanilla Cake Mix
- 3 large eggs
- 1 Tablespoon orange zest
- ⅓ cup freshly-squeezed orange juice
- ⅓ cup coconut oil
- 1 Tablespoon vanilla bean paste
- ¼ teaspoon almond extract
- ½ cup fine shredded coconut
- ¼ cup apricot preserves
- fancy toasted shredded coconut to garnish
- dried or fresh apricots and edible flowers to garnish
Vanilla Bean Frosting:
- 2/3 cup plus 2 Tablespoons tapioca flour
- 1 cup pastured butter or solid coconut oil room room temperature
- 1 cup coconut or palm oil shortening room temperature
- 1/2 cup honey
- 1/4 teaspoon mineral salt
- 1 teaspoon vanilla bean paste
Instructions
- Preheat oven to 325 degrees and grease an 8-inch cake or springform fan. Line bottom with parchment paper. Set butter and coconut or palm oil shortening out on counter to come to room temperature if you haven't already.
- In a large bowl, whisk together eggs, orange juice and zest, coconut oil and extracts. Fold in boxed cake mix and shredded coconut until well combined.
- Transfer batter to prepared cake pan with a spatula, smoothing top. Bake atop a sheet pan for 30-35 minutes, rotating once 180 degrees halfway through cooking, until the cake bounces back when pressed.
- Cool for 10 minutes then loosen cake from sides of pan and invert on a wire cooling rack. Cool cake completely in the refrigerator before halving and icing.
- While cake is baking, make the Vanilla Bean Frosting. In a large bowl, first add the tapioca followed by the softened butter, coconut or palm oil shortening, honey, salt and vanilla. Begin on low and working up to high, beat ingredients until fluffy, 1-2 minutes, careful not to let tapioca fly everywhere. The frosting should be smooth and glossy.
- Chill frosting until cake is completely cooled- you can bring it back to room temperature to warm up for 15-20 minutes if it gets too cold.
- To assemble cake, begin by using a serrated knife to gently cut the cake in equal halves horizontally. On a cake stand, add bottom cake layer. Add a little less than half of the frosting, smoothing evenly. Add apricot preserves spread all across frosting.
- Top with second layer of cake. Add remaining frosting on top, smoothing evenly. Top with fancy toasted shaved coconut, dried apricots and edible flowers. Slice and serve.
- Make sure to store leftovers in the refrigerator overnight as this cake recipes contains no preservatives.
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