Lemon Coconut Apricot Cake recipe

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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

Nutrition Info

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
servingSize: -
sodium: 342.4 mg
sugar: 36.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 -9 or 10 inch tube or bundt pan

Recipe Note

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

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