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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

Nutrition Info

418.5 calories carbohydrate: 50.3 g cholesterol: 73.1 mg fat: 22.6 g fiber: 0.8 g protein: 4.8 g saturatedFat: 5.1 g servingSize: - sodium: 342.4 mg sugar: 36.8 g transFat: : - unsaturatedFat: : -

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.

1 -9 or 10 inch tube or bundt pan

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