An easy, one-egg loaf cake with a simple apricot and coconut topping . . colorful and moist, a practical busy-day cake from Junior Second Prize Winner LaVonn Jost, Stringtown, Oklahoma.
Bake at 350° F / 175° C for 35 to 45 minutes
Makes 9×9 or 11×7-inch / 22×22 or 28×18 cm cake
 Cook 18 large dried apricot halves in water to cover until tender. Drain and mash. Set aside.
 Sift together 1 2/3 cups / 4 dl sifted All Purpose Flour *, 1/2 teaspoon double-acting baking powder, 1/2 teaspoon soda and, 1/2 teaspoon salt; set aside.
 Add 1 cup / 2,5 dl sugar gradually to 1/3 cup / 0,8 dl shortening, creaming well.
 Blend in 1 unbeaten egg, 1/2 teaspoon vanilla and 1/4 teaspoon lemon extract; beat well.
 Add the dry ingredients alternately with 3/4 cup / 1,8 dl water. Blend well after each addition.
 Blend in 2 tablespoons of mashed apricots thoroughly.
 Turn into 9x9x2 or 11x7x2-inch / 22x22x5 or 28x18x5 cm pan, Well greased and lightly floured on the bottom.
 Bake at 350° F / 175° C for 35 to 45 minutes. Cool; frost with Apricot Coconut Topping.
* For use with Self-Rising’ Flour, omit baking’ powder, soda and salt.
Apricot coconut Topping
Combine 2 tablespoons butter, 4 cup / 9,5 dl firmly packed brown sugar and the 1/2 cup 1,2 dl mashed apricots in saucepan. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Add 1/2 cup / 1,2 dl coarsely chopped coconut. Spread over cake while topping is warm.