Apricot Frangipani Dessert Cake

Apricot Frangipani Dessert Cake
20 Mins
Prep time
20 Mins
Cooking time
Serves 8

What you need

  • 250g block PHILADELPHIA Cream Cheese, softened
  • 1/4 cup icing sugar
  • 1 cup cream
  • 1 teaspoon cinnamon
  • 1/2 cup desiccated coconut
  • 840g can apricot halves, drained, sliced (1/2 cup juice reserved)
  • 300g prepared pound cake, sliced into 3 layers
  • 6 frangipani flowers, fresh or sugared

How to make it

  1. BEAT PHILLY, sugar, cream and cinnamon until smooth. Stir in coconut, apricots and 1 tablespoon of the reserved juice.
  2. MOISTEN cake layers with remaining juice
  3. LAYER cake and apricot filling, finishing with a cream layer over the top and sides. Chill 1-2 hours before serving.