Lemon Coconut Apricot Cake

Ingredients

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

Recipe

• 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.