Prep 20minute(s)
Ready In 20minute(s)
Serves 8
Ingredients
- 1 cup cream
- 1 teaspoon cinnamon
- 1/2 cup desiccated coconut
- 1/4 cup icing sugar
- 250g block PHILADELPHIA Cream Cheese, softened
- 300g prepared pound cake, sliced into 3 layers
- 6 frangipani flowers, fresh or sugared
- 840g can apricot halves, drained, sliced (1/2 cup juice reserved)
Instructions
- Beat Philly*, sugar, cream and cinnamon until smooth. Stir in coconut, apricots and 1 tablespoon of the reserved juice.
- Moisten cake layers with remaining juice
- Layer cake and apricot filling, finishing with a cream layer over the top and sides. Chill 1-2 hours before serving.
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