Apricot-Coconut Cake

Ingredients

  • 1 cup shredded sweetened coconut
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups apricot preserves
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 2 tablespoons confectioners' sugar

Description

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