1

cup

dried apricots, diced

175

g

butter, chopped

1

cup

caster sugar

2

eggs

1

tsp

vanilla essence

½

cup

desiccated coconut

1 ½

cups

self-raising flour

½

cup

milk

100

g

macadamia nuts, chopped

1

Tbs

icing sugar, to dust

1

Preheat oven to 180°C. Grease a 20cm springform tin and line base with baking paper. Place apricots into a heatproof bowl and cover with boiling water. Stand for 5 minutes, drain and cool.

2

Beat butter and sugar with electric beaters until creamy. Add eggs one at a time, beating well after each addition. Fold in coconut, flour, apricots and milk with a large metal spoon.

3

Spoon into prepared tin and smooth the surface. Sprinkle macadamias over the top, and use your fingers to gently press them into the batter. Bake for 1 hour until a skewer inserted into the cake comes out clean. Cover loosely with foil after 30 minutes to prevent top becoming too brown.

4

Cool in the tin for 10 minutes then remove sides of the tin and place onto a wire rack. Carefully slide out base and remove paper. When cool, dust lightly with icing sugar before serving.