SEARCH
More 4 Photos

Lemon Coconut Apricot Cake Recipe

Recipe by: 106a802496d678ba

"A tangy moist glazed cake. Nice for simple gatherings and dinner parties."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
  • 2Combine 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.
  • 3Bake 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.
  • 4To 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.
Ingredients
  • 12 servings
  • 419 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    419
    21%
  • Fat:
    22.6
    35%
  • Carbs:
    50.3
    16%
  • Protein:
    4.8
    10%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

4 Photos in the recipe
view all photos
You maybe like