Apricot Cake with Coconut

For the apricot cake with coconut, cream the room-warm butter with the sugar, vanilla sugar and rum, then gradually stir in the eggs until a homogeneous mass is formed.

Fold in the flour mixed with the baking powder, finally stir in the milk. Spread on a baking tray lined with baking parchment, cover with the halved prepared apricots and sprinkle with the coconut shavings.

Bake at 190 degrees (170 degrees hot air). After cooling, sprinkle with powdered sugar as desired.

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