How to make
For the dough, beat the butter with the powdered sugar and add the egg and ground almonds.
Pour the flour and knead a soft dough. If necessary, add a little more flour and if you want it sweeter, you can increase the amount of sugar by a little.
Shape the dough into a ball, wrap it with cling film and refrigerate it for 30 minutes to 1 hour.
Roll out the dough into a thin and round crust onto baking paper. The diameter should be larger than the cake tin (for me - 28 cm diameter tray = 32 cm crust).
Place the buttery crust along with the baking paper in the cake tin and fold it along the edges.
Wash the apricots, cut them in half and remove their seeds. Arrange them with the cut side down on the dough and sprinkle them with a little sugar, if desired.
Beat both eggs along with the sugar and vanilla sugar. Pour the coconut milk and stir. Pour this mixture over the apricot cake and sprinkle it generously with coconut shavings.
Fold the edges of the dough inwards and bake the cake in a preheated oven at 390°F (200 degrees) for about 30 minutes or until a nice golden color is obtained.
Enjoy!
The apricot cake with coconut is ready.
