Lemon Coconut Apricot Cake

Lemon Coconut Apricot Cake

5

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

Ingredients

{{adjustedServings}} servings 419 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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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.
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Reviews

5
  1. 8 Ratings

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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 tb...

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!

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 p...