Lemon Coconut Apricot Cake

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

• Calories: 419 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.

Step 2

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.

Step 3

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.

Step 4

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.