LEMON COCONUT APRICOT CAKE

Lemon Coconut Apricot Cake image

A tangy moist glazed cake. Nice for simple gatherings and dinner parties.

Provided by Nanci

Categories Desserts Cakes Lemon Cake Recipes

Yield 12

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package lemon cake mix
4 eggs
¼ cup packed brown sugar
½ cup flaked coconut
¾ cup vegetable oil
¾ cup apricot nectar
1 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons apricot nectar
1 tablespoon vegetable oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.

Nutrition Facts : Calories 418.5 calories, Carbohydrate 50.3 g, Cholesterol 73.1 mg, Fat 22.6 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 342.4 mg, Sugar 36.8 g