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Lemon Coconut Apricot Cake

By: Nanci  
"A tangy moist glazed cake. Nice for simple gatherings and dinner parties."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 226 people have saved this

 

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Original Recipe Yield 1 -9 or 10 inch tube or bundt pan
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 419 | Total Fat: 22.7g | Cholesterol: 82mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2004 by BENITA2 
Moist and delicious as promised. I used Mango nectar in place of apricot because it's my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by livetocook 
This is a great moist cake. I didn't get to glaze it while it was warm but it was good and I... MORE

 
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