Wholemeal apricot and coconut cake

Serves:

Ingredients

• 1 cup chopped dried apricots
• 1 cup hot milk (or soy milk)
• half a  cup honey
• 1 egg, lightly beaten
• 1 cup wholemeal self raising flour
• half a cup coconut

Method

Combine apricots, milk and honey in a bowl. Cover and stand 1 hour.

Pre-heat oven to 180åC.

Grease a 14cm x 21 cm loaf pan, line base with baking paper.

In a bowl, stir the egg, sifted flour and half a cup of the coconut into the apricot mixture.

Spread mixture into prepared pan and sprinkle with remaining coconut.

Bake for approx. 1 hour.

Stand cake in pan 5 minutes before turning onto wire rack to cool.

Notes:

• This cake is like a healthy version of Apricot Delight and still delicious!
• This makes a wonderful cake to bundle up in baking paper & stick into lunchboxes for kids. It will keep their energy levels up and you could even add a half a cup chopped walnuts for added energy and crunch.
• This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.