Coconut Coated Apricot Jam Cake Bars
Coconut Coated Apricot Jam Cake Bars are soft, fluffy cake layers filled with sweet apricot jam, coated in grated coconut, and topped with a cocoa swirl design. This easy-to-make dessert is perfect for any occasion, offering a delightful mix of textures and flavors that will impress family and friends.
Coconut Coated Apricot Jam Cake Bars are a delightful treat featuring soft, fluffy cake layers paired with the sweet and tangy flavor of apricot jam. Topped with a stunning cocoa swirl design and coated in delicate grated coconut, these cake bars are as beautiful as they are delicious. Perfectly balanced in flavor and texture, they offer a moist sponge interior with a hint of crunch from the coconut. Ideal for tea time, celebrations, or as a sweet snack, these bars are easy to make and guaranteed to impress family and friends with their irresistible charm.
Ingredients
- 3 eggs
- 120 g sugar
- 120 ml vegetable oil
- 40 g milk
- 1 pot plain yogurt (125 g)
- 220 g flour
- 1 pinch salt
- 1 sachet baking powder (11 g)
- 1 teaspoon vanilla extract
- 1 teaspoon bitter cocoa powder + 1.5 tablespoons milk
- Apricot jam (for spreading)
- Grated coconut (for decoration)
Nutritional Information
- Calories: 230
- Protein: 3g
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Sugar: 15g
- Fiber: 1g
- Sodium: 100mg
- Cholesterol: 35mg
Directions
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In a mixing bowl, whisk together the eggs, sugar, and vegetable oil until smooth. Gradually add the milk, yogurt, flour, salt, baking powder, and vanilla extract, mixing well after each addition until the batter is smooth and lump-free. Pour the batter into an evenly greased or lined baking pan. In a small bowl, mix the bitter cocoa powder with the milk until smooth. Transfer this mixture to a piping bag or small plastic bag with a corner snipped off. Pipe or swirl the cocoa mixture over the cake batter to create a design. Bake the cake in a preheated oven at 180°C (356°F) for 10 minutes.
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Once baked, remove the cake from the oven and allow it to cool completely. Cut the cooled cake into two equal halves. Spread apricot jam evenly over one half, then place the other half on top. Slice the layered cake into small pieces. Roll the edges of each piece in grated coconut for decoration.
