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Delightful Apricot Dream Cake: A Springtime Treat

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Light, airy, and bursting with fresh apricot flavor, this Apricot Dream Cake is a sublime dessert ideal for spring celebrations or Easter brunch. Its unique base is crafted from homemade coconut macaroons, creating a chewy and subtly sweet crust that perfectly complements the fruity filling.

About the Coconut Macaroon Crust

Macaroons are tender, chewy cookies made by combining shredded coconut, egg whites, and sugar. This crust adds an inviting texture and natural sweetness that sets the stage for the luscious apricot layers to shine. Adapted from the talented baker Susan Clark, owner of Sweet Memories Cakes in Keller, Texas, this recipe balances originality with nostalgic flavors.

Apricot Dream Cake

A no-bake chilled apricot mousse cake layered with homemade coconut macaroon crumbs, topped with whipped cream, apricots and pecans.

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Prep Time 1

Cook Time 45

Total Time 1 45

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Coconut macaroons

14 ounces shredded sweetened coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites room temperature
¼ teaspoon kosher salt

Apricot filling

1 pound dried apricots
3¼ cups water for cooking the apricots
2 packets unflavored gelatin
½ cup cold water for the gelatin
1⅓ cups unsalted butter softened
3 cups powdered sugar sifted
6 eggs separated; pasteurized recommended
1 lemon zest and juice
⅛ teaspoon salt
½ cup granulated sugar

Topping

1½ cups heavy cream whipped
1 can apricot halves drained
chopped pecans for garnish

Method

Coconut macaroons

Mix the coconut, condensed milk and vanilla in a large bowl. In another bowl, beat the egg whites and salt on high speed to stiff peaks, then gently fold them into the coconut mixture.
Drop rounded spoonfuls onto parchment-lined baking sheets and bake at 325°F (163°C) for 25 to 30 minutes, until golden. Cool completely, then break into pieces. Use about 6 macaroons for the cake.

Apricot filling

Press some macaroon pieces firmly into the bottom of a 9-inch springform pan.
Simmer the dried apricots in 3¼ cups water until tender, about 15 minutes. Puree in a blender and let cool.
Sprinkle the gelatin over ½ cup cold water and let it bloom for 5 minutes. Set the container over simmering water and stir until dissolved, then stir it into the cooled apricot puree.
Beat the butter until soft, gradually add the powdered sugar, then beat in the egg yolks one at a time. Fold in the apricot mixture, lemon zest and lemon juice.
In a clean bowl, beat the egg whites with the salt until frothy. Gradually add the granulated sugar and beat to stiff, glossy peaks. Gently fold into the apricot mixture.

Assemble

Spread about a quarter of the apricot mixture over the crust and sprinkle with macaroon crumbs. Repeat the layers, finishing with macaroon crumbs.
Refrigerate overnight until set.
Release from the pan and top with whipped cream, apricot halves and chopped pecans.

Notes

The filling uses uncooked eggs. Use pasteurized eggs, especially when serving young children, older adults, pregnant guests or anyone with a weakened immune system. Chilling time (overnight) is not included in the total time.

Celebrate Spring with This Refreshingly Elegant Cake

This Apricot Dream Cake epitomizes the essence of spring with its tender texture and bright fruit essence. Perfect for holiday gatherings or a sophisticated afternoon tea, it continues to delight palate and eye alike with every bite. Incorporate it into your seasonal menu and make your celebration extra special!