20 oz. can pineapple chunks in juice
15 oz. can apricot halves in juice
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon ground ginger
1 cup sugar
½ cup unsalted butter
3 large eggs
1 cup (8 oz.) sour cream
1 ½ cups sweetened shredded coconut
1. Preheat oven to 350°. Drain pineapple and apricots well (you may want to place them in a strainer in the sink until needed). Spray a 9” x 9” x 2” pan with non-stick cooking spray. Set aside.
2. In a medium bowl, combine the flour, baking soda, salt, cinnamon and ginger. Set aside.
3. Melt butter. In a large bowl beat the butter and sugar with an electric mixer until light and fluffy. Add eggs, and beat well to combine.
4. Alternately add the flour mixture and the sour cream to the butter mixture, and beat just until combined.
5. Slice apricot halves into quarters. Using a spatula, stir pineapple and 1 cup of coconut into the batter, then gently stir in the apricots.
6. Spoon the batter into the prepared pan, and smooth out. Top with remaining coconut.
7. Bake for about 45-50 minutes, or until cake is a light golden brown. You may want to cover pan with foil halfway though to prevent the coconut from burning. Cool completely in pan. Slice and top with vanilla ice cream or whipped topping and enjoy! Serves about 10 people.
P.S. - view a dessert recipe postcard for this cake!