White chocolate & macadamia cake

Method

• 1
  Combine the apricots and brandy in a large glass or ceramic bowl. Set aside, covered, stirring occasionally, for 6 hours to macerate.
• 2
  Preheat oven to 150C. Line the base and side of a round 22cm (base measurement) cake pan with 2 layers of non-stick baking paper, allowing the side to reach 5cm above the pan. Use an electric beater to beat the butter and sugar in a large bowl.
• 3
  Add the eggs, 1 at a time, beating well after each addition until combined. Fold in the combined flour and nutmeg until just combined. Stir in the apricot mixture, white chocolate and macadamia nuts. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Wrap the outside of the pan with 3 layers of newspaper to reach above the baking paper and secure with kitchen string. Bake in oven for 21/2 hours. Set aside in the pan to cool completely.
• 4
  Meanwhile, to make the frosting, place the white chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1-2 hours to chill. Use an electric beater to beat the chocolate mixture until light and fluffy.
• 5
  Place the cake on a cake stand or serving plate. Spread the frosting evenly over the top of the cake. Sprinkle with the coconut. Cut into slices and serve.