| Lemon Coconut Apricot Cake
| Yields: 12 servings |
"A tangy moist glazed cake. Nice for simple gatherings and dinner parties." INGREDIENTS: | 1 (18.25 ounce) package lemon cake mix 4 eggs 1/4 cup packed brown sugar 1/2 cup flaked coconut 3/4 cup vegetable oil | 3/4 cup apricot nectar 1 teaspoon lemon extract 1 cup confectioners sugar 2 tablespoons apricot nectar 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. | |
