Cake in 5 Minutes - You Will Make This Cake

Apricot-Studded Christmas Loaf Cake Recipe
The most popular flour for baking is all-purpose flour, often called plain flour.
Coconut shreds—I opted for finely crushed coconut.
To make the cake rise, you'll need baking powder.
Table salt is the salt we use.
Pure, unsalted butter, let out to cool.
Grated white sugar, the kind of sugar most often used in baked goods, is sugar.
Large eggs work best when they are room temperature while baking.
Adding vanilla to baked items makes them taste even better.
Greek yogurt, plain—this helps to make the cake really moist.
Dried apricots—The cake's texture is enhanced with diced dried apricots.
Don't forget to look at the recipe card at the bottom of the article for the complete recipe and directions.

What You Need to Make an Apricot Coconut Loaf Cake | Cake Recipe | Baking Instructions
Get the pan hot and ready in the oven — Heat the oven to 375 degrees Fahrenheit. An 9-by-4-inch loaf pan should be greased and lined with parchment paper.
In a medium bowl, sift the flour, coconut flakes, baking soda, and salt to combine the dry ingredients. Put aside. 
In a bowl with an electric mixer, cream the butter for about 30 seconds on high speed. Add the sugar and eggs and blend until combined. Beat in the sugar for another two or three minutes, or until the mixture is light and airy. Gradually add the eggs while whisking constantly. In the process of mixing, scrape down the edges. Until barely blended, beat in vanilla essence.
Complete the cake batter by adding half of the flour mixture and incorporating it well. Stir in the yoghurt until well combined. Mix in the rest of the flour until it's barely combined. Add the dried apricots and mix well.
After you've gotten the pan ready, pour in the batter and bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
Take out of the oven and set on a wire rack to cool for about 5 minutes. Peel off the parchment paper and remove the pan from the oven. Let it cool down entirely. Will keep for three days in a sealed jar on the kitchen counter.