Lemon Coconut Apricot Cake Best Family Recipes

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Lemon Coconut Apricot Cake

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

Ingredients :

1 (18.25 ounce) package lemon cake blend
four eggs
1/four cup packed brown sugar
1/2 cup flaked coconut
three/four cup vegetable oil
3/4 cup apricot nectar
1 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons apricot nectar
1 tablespoon vegetable oil

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five tiers C). Grease and flour one nine or 10 inch tube or bundt pan.
Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/four vegetable oil, three/4 cup apricot nectar and the lemon extract. Beat with electric powered beaters for four minutes at medium velocity. Pour batter into the organized pan.
Bake at 350 degrees F (a hundred seventy five levels C) for 30 to 40 minutes. Let cake cool in pan for 10 mins then flip cake out on to a serving dish and right now pour glaze over nevertheless warm cake.
To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and sufficient lemon juice to provide the glaze a liquid consistency. Mix until easy and use immediately to pour over still heat cake.

Notes :

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