Apricot slices with coconut foam
Apricot slices with coconut foam
BestOlivia    ·   1.4.2023

Apricot slices with coconut foam

A great, simple dessert. Perfect for a Sunday afternoon. You can replace apricots with any fruit, but for us coconut foam combined with apricots or peaches is absolutely the best. I would eat such desserts non-stop instead of cookies, they are pleasantly refreshing, without heavy cream and without an extremely sweet taste. Fruit desserts and especially those made from home-grown fruit are simply the best. Try baking this one.



6 pcs
egg yolk
3 cups
5.5 oz
1 cup
powdered sugar
1 tsp
vanilla essence
½ pc
lemon - zest
¾ cup
2 tsp
baking powder
1 can


6 pcs
egg white
1 cup
granulated sugar
½ cup
shredded coconut
a pinch
Preparation steps
  1. Prepare an approx. 12 x 15 in' baking sheet. Line the bottom with baking paper and preheat the oven to 355 °F / 180 °C.
  2. Beat sugar with softened butter, add egg yolks, vanilla essence and beat with a mixer until foamy. If you don't have vanilla essence, you can also add vanilla sugar. Gradually pour in the milk and add the sifted flour mixed with baking powder and lemon zest.
  3. Pour the dough onto a greased and floured baking sheet, place the fruit (let the apricots drain so that the dough does not rise or get wet during baking).
  4. Bake for about 20 minutes. Take the baked cake out of the oven and spread it with coconut foam, which you prepared while baking the dough. Beat the egg whites with a pinch of salt. When they start to create a foam, gradually add sugar and beat until you get a glossy foam. Then add the coconut and gently mix with a wooden spoon.
  5. Reduce the temperature in the oven to 300 °F / 150 °C and return the cake with the foam inside. When the foam turns a bit golden, remove the cake from the oven and let it cool.
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