COCONUT BUNDT CAKE

A lovely dessert from Gillan Estate (New Zealand). The outside of the cake is chewy and macaroon-like; the inside is moist and tender. Note that the cake is eggless.

8 to 10 servings

1-1/4 cups canned cream of coconut (such as Coco Lopez)*
1 cup sweetened flaked coconut
2/3 cup plain yogurt
2/3 cup canola oil
1/2 cup fresh lemon juice
1 Tbsp grated lemon peel
4 cups all purpose flour
2-1/2 cups sugar
2 Tbsp baking powder

Roasted Apricots (see recipe)
Lightly sweetened whipped cream

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 6 ingredients in large bowl to blend. Mix flour, sugar and baking powder in medium bowl. Whisk flour mixture about 1 cup at a time into coconut mixture (batter will be thick).

Spoon batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Slice cake; serve with apricots and whipped cream.
*Available in the liquor department of most supermarkets.ROASTED APRICOTS

8 to 10 servings

16 apricots, halved, pitted
2/3 cup (packed) dark brown sugar
1/4 cup water
3 Tbsp sliced almonds

Preheat oven to 400°F. Toss all ingredients in 13x9x2-inch glass baking dish. Bake until sugar melts and apricots are heated through, stirring occasionally, about 20 minutes.
From: August 1999 issue
of BON APPETIT