Glazed Lemon Apricot Cake

Ingredients for Cake:
1 package lemon cake mix
4 eggs
1/4 cup brown sugar
1/2 cup flaked coconut
3/4 c. vegetable oil
3/4 c. apricot nectar
1 t. lemon extract

Ingredients for Glaze:
1 c. powdered sugar
2 T. apricot nectar
1 T. melted butter
2 T. lemon juice (more if needed)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flout a 9 or 10 inch tube or bundt pan. Set aside. 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 prepared pan. Bake for 30-45 minutes (until inserted pick comes out clean). Let cake cool in pan for 10-15 minutes then turn cake out on to a serving dish. For extra tang you can squirt on 1 -2 T. of lemon juice directly on the cake before you glaze...and then immediately pour glaze over warm cake.To Make Glaze:While cake is cooling, combine powdered sugar, 2 T. apricot nectar, butter and enough lemon juice to give the glaze a liquid consistency. Mix until smooth. Pour over cake.Great with a dollop of ice cream!!

You can also change the type of nectar you use for a diffent taste. Garnish with Marigolds!