Lemon, Cocoanut and Cheese-filled Apricot Nectar Cake


The filling:

8 ounces cream cheese, at room temperature
2 tablespoons of lemon juice
½ Cup sugar
1 teaspoon lemon zest
1 Cup sweetened flaked cocoanut

Mix the first four ingredients together with an electric mixer, then fold in the cocoanut. Set aside.


The cake:

1 package of yellow cake mix
1 Cup apricot nectar
4 tablespoons (1/2 stick) of melted butter
3 large eggs

Mix together all ingredients using an electric mixer. Scrape the sides of the bowl down as needed. Beat 2 minutes more at medium speed until the batter looks thick and well-combined.

Lightly oil and flour a 12-cup Bundt pan and preheat the oven to 350 degrees Fahrenheit.

Pour the batter into the prepared pan. Smooth it out, then spoon the filling over the batter. Be careful doing this – don’t let the filling touch the sides.

Bake at 350 degrees for 50-55 minutes. The surface should spring back when lightly pressed and the cake should start pulling away from the sides. Put it on a wire rack and let it cool for 30 minutes. Plate the cake and set it aside to cool completely before glazing.


The glaze:

1 ½ Cup confectioner’s sugar
3 tablespoons of apricot nectar

Whisk both ingredients together and spoon it over the cake. It will run down the sides of the cake. Wait 10 more minutes before serving.