Photo: David Holifield
Lemon Coconut Apricot Cake
10 ingredients
1 -9 or 10 inch tube or bundt pan
openrecipes
"A tangy moist glazed cake. Nice for simple gatherings and dinner parties."
Estimated Nutrition (whole recipe, rough)
558
Calories
10g
Protein
46g
Fat
31g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes