Apricot and Cardamom Coconut Slice

Baking is something that I enjoy doing but to be honest don't do enough of it. I think it's partly due to me not being a sweet tooth and in the past with working 6 days a week I really haven't had time.

Now I have stopped working Saturday's I am finding more time to do things including baking. So today, after football had finished we came home and while the kids were playing I whipped up a cake that I had seen in this month's Weight Watchers Magazine.

Not only did the name of the slice intrigue me but so did the ingredients. I have used yoghurt in a cake mix before but cardamom was something that I have only used in a savoury dish.

This cake was not only moist but quite creamy in flavour and I really enjoyed the touch of spice that the cardamom left.

Apricot and Cardamom Coconut Slice

(recipe sourced from Weight Watchers Magazine August 2010)

Serves: 16
Points per serve: 3 1/2

cooking spray

1 1/2 cups caster sugar

110 grams reduced fat butter

2 x 200 gram tubs Neslte Diet Apricot yoghurt (reduced fat)

1 1/2 cups self raising flour

1/2 teaspoon ground cardamom

1 x 400 gram can Weight Watchers Halved Apricots, drained, coarsely chopped

1/4 cup rolled oats

1/4 cup shredded coconut

2 tablespoons brown sugar

Preheat oven to 180 degrees Celsius.

Lightly spray and line a 20 cm square slice tin with cooking spray and line with baking paper.

Beat sugar and butter in a large bowl with an electric mixer for 3 minutes or until creamy. Add eggs one at a time, beating well between each addition. Stir in apricot yoghurt until well combined. Fold in the flour and cardamom.

Spoon into prepared tin and smooth top. Arrange apricots evenly over top. Combine rolled oats, coconut and sugar in a small bowl. Sprinkle dry ingredients over apricots.

Bake for 30 - 35 minutes or until golden brown and cooked when tested with a skewer. Remove slice from oven and stand for 5 minutes before turning out. Cut into 16 squares.

(click here for a printable version of this recipe)