How to Make Lemon Coconut Apricot Cake - A Step-by-Step Guide

Looking for a refreshing and delicious dessert that's perfect for any occasion? Look no further than this delightful Lemon Coconut Apricot Cake. This cake is a wonderful combination of tangy lemon, sweet coconut, and juicy apricots, creating a flavor profile that's sure to impress your family and friends. Whether you're hosting a summer BBQ, a tea party, or simply craving a sweet treat, this cake is a must-try.

One of the best things about this recipe is how simple and straightforward...

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Ingredients

  • 1 (18.25 ounce) package lemon cake mix
  • 4 eggs
  • ¼ cup packed brown sugar
  • ½ cup flaked coconut
  • ¾ cup vegetable oil
  • ¾ cup apricot nectar
  • 1 teaspoon lemon extract
  • 1 cup confectioners' sugar
  • 2 tablespoons apricot nectar
  • 1 tablespoon vegetable oil

Information

  • Servings: 12
  • Yield: 1 -9 or 10 inch tube or bundt pan

  • 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.
  • Nutrition

    419 cal.

    • Total Fat: 23g
    • Saturated Fat: 5g
    • Cholesterol: 73mg
    • Sodium: 342mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 1g
    • Total Sugars: 37g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 34mg
    • Iron: 1mg
    • Potassium: 97mg