Recipe of Coconut Flour Lemon Cake

Lemon Coconut Apricot Cake

Southern, cakes, coconut, flour, lemon, dessert, nut free, birthday, easter, father's day, kentucky derby, mardi gras, mother's day, new year's day.

Recipe Summary Lemon Coconut Apricot Cake

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

Ingredients | Coconut Flour Lemon Cake

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

Directions

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.

Info | Coconut Flour Lemon Cake

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

TAG : Lemon Coconut Apricot Cake

Desserts, Cakes, Lemon Cake Recipes,