No one will be able to resist a second slice of this showstopping apricot Victoria sponge cake recipe, filled with soft and juicy in-season King Apricots and a rich, coconut buttercream. We've suggested using our King Apricots, but when they're not in season, any ripe apricots will work just as well.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
1HR
Total time
Ingredients
Servings
8
100 g
M&S Remarksable Value unsalted British butter, softened
3
M&S Remarksable Value free-range mixed size eggs
100 ml
M&S Remarksable Value semi-skimmed milk
1 pack
(500 g)
(500 g)
M&S sponge cake mix
150 g
desiccated coconut
400 g
M&S King apricots
2 tbsp
caster sugar
1
cinnamon stick
For the buttercream icing
100 g
M&S Remarksable Value unsalted British butter, softened
250 g
icing sugar
2 tbsp
M&S coconut cream
1 tsp
vanilla bean paste
1/2
lime, zest only
Nutrition per serving
Calories
660kcal
Fat
34.2 g
Saturates
24.0 g
Sugars
59.8 g
Salt
361.0 mg
