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Lemon Coconut Apricot Cake
Lemon Coconut Apricot Cake
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Delicious zesty glazed cake, perfect for any occasion.
Ingredients:
  • 1 (18.25 ounce) package lemon cake mix
  • 0.25 cup packed brown sugar
  • 0.5 cup flaked coconut
  • 0.75 cup vegetable oil
  • 0.75 cup apricot nectar
  • 1 teaspoon lemon extract
  • 2 tablespoons apricot nectar
  • 1 tablespoon vegetable oil
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease and flour a 9 or 10-inch tube or bundt pan.
  • Mix together the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 cup vegetable oil, 3/4 cup apricot nectar, and lemon extract until well combined using electric beaters on medium speed for 4 minutes. Pour the batter into the prepared pan.
  • Bake the cake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow it to cool in the pan for 10 minutes, then invert onto a serving dish and drizzle with glaze while still warm.
  • Prepare the glaze by blending confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil, and adding lemon juice until desired consistency. Mix until smooth and pour over the cake while it's still warm.

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