Apricot Cake with Coconut

|This spin on the classic German apricot cake add a crunchy coconut topping and just happens to be vegan||400g fresh apricots260g all-purpose flour2 tsp baking powder1 tsp baking soda1/3 tsp salt130g sugar180ml milk of choice45g yogurt of choice120ml neutral oil2 tbsp lemon juice1 tbsp lemon zet2 tsp vanilla extract4 tbsp shredded coconutcoconut flakes2 tbsp brown sugar|Preheat the oven to 180C. Lightly grease the sides of a 9-inch springform pan and line the bottom with parchmetn paper.Cut the apricots into halves and remove the stone. In a mixing bowl whisk together the flour paking powder baking soda salt and sugar. In another bowl mix together the milk yogurt oil lemon juice lemon zest and vanilla extract. Mix well.Pour the wet mixture into the flour mixture and stir using a spatula until just combined. Fold in the shredded coconut.Transfer the batter to the prepared pan. Place the sliced apricots on top then sprinkle with coconut flakes and brown sugar.Bake for 50-60 minutes or until a skewer inserted in teh center of the cake comes out clean. Let cool completely before serving.|10.00 minutes|8|Bianca Zapatka