Name: Lemon Coconut Apricot Cake
Yield: 12
Ingredients: Lemon cake mix - 1 (18.25 ounce) package; Eggs - 4; Packed brown sugar - ¼ cup; Flaked coconut - ½ cup; Vegetable oil - ¾ cup; Apricot nectar - ¾ cup; Lemon extract - 1 teaspoon; Confectioners' sugar - 1 cup; Apricot nectar - 2 tablespoons; Vegetable oil - 1 tablespoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lemon Coconut Apricot Cake

1. Lemon cake mix - 1 (18.25 ounce) package

2. Eggs - 4

3. Packed brown sugar - ¼ cup

4. Flaked coconut - ½ cup

5. Vegetable oil - ¾ cup

6. Apricot nectar - ¾ cup

7. Lemon extract - 1 teaspoon

8. Confectioners' sugar - 1 cup

9. Apricot nectar - 2 tablespoons

10. Vegetable oil - 1 tablespoon

How to cook deliciously - Lemon Coconut Apricot Cake

1. Stage

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

2. Stage

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. Stage

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. Stage

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.