Lemon Coconut Apricot Cake Recipe

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May 11, 2010

Oh my gosh. You have to try this cake! It is so moist and delicious! I followed the recipe EXCEPT I added my own twist: I make the glaze without the oil, and added enough lemon juice (maybe 1 tbsp) and an extra tbsp. of apricot nectar. I poked holes all through the finished cake (while still hot, in the pan) and poured this glaze over the holes. Let it sit for about 20 minutes to soak up the glaze, then turned out onto a cooling rack. Made another batch of apricot/lemon glaze (this time a bit thicker) and drizzled that over the top of the cooled cake. This is one awesome cake! Very impressive!

—hardrockgirl

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Apr 28, 2010

I followed the recipe exactly, except I added some fresh squeezed lemon juice to the glaze and I doubled the glaze without doubling the oil in it. I baked this in a chrysanthemum-shaped bundt pan. I had to pour the glaze in batches for it all to soak in and still had a little left over. I was extremely happy with the result-- moist and flavorful, definitely tangy-- but I will say I didn't taste much apricot. I used Kern's Apricot Nectar. I think the coconut makes this recipe, as does the glaze. This was REALLY yummy, and my husband enjoyed it too (perfect for our second anniversary!)

—Georgette

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8 Ratings

Aug 23, 2004

Moist and delicious as promised. I used Mango nectar in place of apricot because it's my husband's favorite. I made this cake for his birthday and it was a big hit!

—BENITA2

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Jun 14, 2010

I made this cake and omitted the brown sugar and added a 3.4 oz. pkg. of lemon instant pudding instead. I had to bake mine for 50 min. It was a big hit. Everyone loved it! Thanks for sharing!

—Denise

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Apr 14, 2009

This is a great moist cake. I didn't get to glaze it while it was warm but it was good and I got rave reviews!

—livetocook

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Nutrition

Calories
419 kcal
21%

Carbohydrates
50.3 g
16%

Cholesterol
82 mg
27%

Fat
22.6 g
35%

Fiber
0.8 g
3%

Protein
4.8 g
10%

Sodium
342 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Coconut Apricot Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 419
Calories from Fat: 203

% Daily Value *
Total Fat 22.6g 35 %
Saturated Fat 5.1g 25 %
Cholesterol 82mg 27 %
Sodium 342mg 14 %
Potassium 97mg 3 %
Total Carbohydrates 50.3g 16 %
Dietary Fiber 0.8g 3 %
Protein 4.8g 10 %
** Sugars 36.8g
** Vitamin A 6 %
** Vitamin C < 1 %
Calcium 4 %
Iron 12 %
** Thiamin 1 %
Niacin 11 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.