Even when the days grow shorter and the sun slips away earlier, I find myself reaching for this cake. It calls for dried apricots, so it isn’t tied to the season—and yet, every bite feels like summer. The combination of coconut and apricot is bright, fragrant, and nostalgic in the best way.
This cake is crowned with a coconut-sugar crumble that turns golden and crisp in the oven, hiding a tender, buttery interior underneath. Thanks to semolina and a generous dose of coconut—both shredded and in milk form—it bakes up rich and plush, almost pudding-like. I loosely based the idea on a Goan baath cake, though this version veers more tropical and dessert-like.
It’s the kind of cake best enjoyed barefoot at your kitchen counter, maybe with a spoon, and definitely with the windows open.
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