INGREDIENTS

1 (18.25-ounce) package lemon cake mix
4 large eggs
1/4 cup brown sugar
1/2 cup flaked coconut
3/4 cup vegetable oil
3/4 cup apricot nectar
1 teaspoon lemon extract
1 cup powdered sugar
2 tablespoons apricot nectar
1 tablespoon butter, melted
2 to 3 tablespoons lemon juice

DIRECTIONS

1. Preheat oven to 350*F (175*C). Grease and flour a 9 or 10-inch tube or Bundt pan. Set aside.
2. Combine the lemon cake mix, eggs, brown sugar, flaked coconut, vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric mixer for 4 minutes at medium speed. Pour batter into the prepared pan.
3. Bake for 30 to 40 minutes. Let cake cool in pan for 10 to 15 minutes then turn cake out on to a serving dish and immediately pour glaze over warm cake.

To Make Glaze: Combine the powdered sugar, 2 tablespoons apricot nectar, butter and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and pour over warm cake.

Makes 12 servings.

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