Lemon Coconut Apricot Cake
Description
A tangy moist glazed cake. Nice for simple gatherings and dinner parties.
Ingredients
•
1 (18 1/4 ounce) package lemon cake mix
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4 eggs
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1/4 cup packed brown sugar
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1/2 cup flaked coconut
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3/4 cup vegetable oil
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3/4 cup apricot nectar
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1 teaspoon lemon extract
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1 cup confectioners' sugar
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2 tablespoons apricot nectar
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1 tablespoon vegetable oil
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
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.
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.
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.