Lemon Coconut Apricot Cake You Have To Try

Sunday, December 25, 2016

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Lemon Coconut Apricot Cake

"A tangy wet glazed cake. Nice for easy gatherings and dinner events."

Ingredients :

1 (18.25 ounce) package deal lemon cake blend
4 eggs
1/four cup packed brown sugar
half of cup flaked coconut
3/four cup vegetable oil
3/four 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 degrees F (a hundred seventy five levels C). Grease and flour one nine or 10 inch tube or bundt pan.
Combine the lemon cake mix, eggs, brown sugar, flaked coconut, three/4 vegetable oil, 3/four cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium velocity. Pour batter into the organized pan.
Bake at 350 tiers F (175 levels 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 nonetheless warm cake.
To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and sufficient lemon juice to offer the glaze a liquid consistency. Mix until smooth and use right now to pour over nonetheless warm cake.

Notes :

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