Apricot, Coconut and Almond Snacking Cake

Ingredients

1. 1/2 cup coconut oil

2. 1/4 cup granulated sugar

3. 1/4 cup light brown sugar

4. 1/2 cup 2% greek yogurt

5. 1 egg

6. 1/4 teaspoon almond extract

7. 1/2 cup unsweetened shredded coconut flakes, plus more for topping

8. 1 cup all purpose flour

9. 1/2 teaspoon salt

10. 1/8 teaspoon cardamom

11. 1/4 teaspoon baking soda

12. 1/4 teaspoon baking powder

13. 1/2 cup apricot preserves

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Servings: 9

Steps

1. Preheat the oven to 350 [F] degrees & grease an 8-inch square cake pan.

2. In a microwave-proof bowl, melt coconut oil.

3. In a large bowl, combine together melted coconut oil, both granulated & light brown sugar, greek yogurt, egg, almond extract & unsweetened shredded coconut flakes. Whisk until completely combined.

4. Next, add in all of the dry ingredients to the wet ingredients. Using a spatula, mix ingredients until completely combined. The batter should be a wet, sticky dough consistency.

5. Pour batter into greased cake pan & bake for 20-25 minutes, or until cake is baked through & golden brown on the top. If the top starts to brown quickly, cover pan with tinfoil for the remainder of the time in the oven.

6. While cake cools, melt apricot preserves in a sauce pan & thin out with a few splashes of water. Once thinned out, carefully pour preserves over the cake until fully coated.

7. Garnish cake with more shredded coconut cakes & let cool on the counter before cutting & serving. Cake will last on the counter covered for up to 4 days.