Apricot and coconut loaf

Name: Apricot and coconut loaf
Yield: 12 servings
Cuisine: Bake
Ingredients: 175.00 g butter spread; 175.00 g castor sugar; 1.00 orange zest only; 3.00 eggs; 175.00 g flour self-raising; 150.00 g desiccated coconut; 100.00 g apricots dried, diced; 30.00 ml orange juice; 30.00 ml demerara sugar

12 servings

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By Food24 November 03 2009

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Ingredients (9)

175.00 g	butter — spread
175.00 g	castor sugar
1.00	orange — zest only
3.00	eggs
175.00 g	flour — self-raising
150.00 g	desiccated coconut
100.00 g	apricots — dried, diced
30.00 ml	orange juice
30.00 ml	demerara sugar

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Method:

Cream butter spread with sugar and orange peel until pale and softened, then beat in eggs.
Mix flour, coconut and apricots and fold into mixture. Add orange juice, stirring very gently to soften mixture.
Turn into a greased loaf pan, then sprinkle dark brown sugar on top. Bake at 160 ºC for 1 1/2 hours or until a skewer inserted comes out clean.
Turn cake out onto a wire rack to cool.