Coconut, Apricot and Macadamia Crumble Cake

Light, Fluffy Dessert

  • SERVES 8-10
  • PREP TIME 30mins
  • COOK TIME 1hr


• 1 cup (180g) diced dried apricots
175g butter, chopped
1 cup (220g) caster sugar
2 eggs
1 teaspoon vanilla essence
1/2 cup (45g) desiccated coconut
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
100g macadamias, chopped
Icing sugar, to dust


1. Preheat oven to 180°C. Grease a 20cm springform tin and line base with baking paper. Place apricots into a heatproof bowl and cover with boiling water. Stand for 5 minutes, drain and cool.

2. Beat butter and sugar with electric beaters until creamy. Add eggs one at a time, beating well after each addition. Fold in coconut, flour, apricots and milk with a large metal spoon.

3. Spoon into prepared tin and smooth the surface. Sprinkle macadamias over the top, and use your fingers to gently press them into the batter. Bake for 1 hour until a skewer inserted into the cake comes out clean. Cover loosely with foil after 30 minutes to prevent top becoming too brown.

4. Cool in the tin for 10 minutess then remove sides of the tin and place onto a wire rack. Carefully slide out base and remove paper. When cool, dust lightly with icing sugar before serving.