Apricot and Coconut Bunt with Cream Cheese Topping … πŸ€—πŸ˜»πŸ™€πŸ°o

Not So Dried Fruit!

It’s New Year’s Eve and I’m not going to lie I’m going to spend it quietly … down on the farm at Eden on the far south coast of New South Wales.

The plan is to have delicious garlic prawns with crispy bread and drink a few bubbles and maybe some cold chicken and salad – it’s too hot for much else and quite frankly I’m just not a real big eater.

We arrived down here late in the afternoon yesterday and by this morning I felt keen for some nice, homemade deliciousness, and as I’d already prepared and partaken in preparing my vegan lentil soup a sweet treat was definitely in order!!

I started by stewing some dried apricots in some water and raw sugar:

While the apricots stewed, I threw together some wholemeal self-raising flour, raw sugar, shredded coconut, eggs, butter, vanilla, milk and a pinch of salt.

I crushed up my stewed apricots and added most of them – saving some to add to the cream cheese topping – to the buttery, flour mix and gently folded and placed the mixture into my bunt tin to bake in half an hour.

I was desperate to try some of this delicious warm cake and so try it I did, hot out of the oven!!

While it cooled I prepared the cream cheese topping!!

We then enjoyed a piece with a nice cup of tea …

Thank you for visiting my little corner of the web today and A Very Happy New Year to one and all!!

Donna πŸ§šπŸ»β€β™€οΈβ€οΈπŸ™


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