Ingredients
12
12 servings
- •1 (18.25 ounce) package lemon cake mix
- •4 eggs
- •0.25 cup packed brown sugar
- •0.5 cup flaked coconut
- •0.75 cup vegetable oil
- •0.75 cup apricot nectar
- •1 teaspoon lemon extract
- •1 cup confectioners' sugar
- •2 tablespoons apricot nectar
- •1 tablespoon vegetable oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
- 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.
- 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.
- 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 Facts
Per 12 servings
- Calories: 419
- Carbohydrate: 50g
- Fat: 23g
- Fiber: 1g
- Protein: 5g
- Sugar: 37g
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