2 of 15 oz. cans Apricot halves (well drained, but SAVE the juice!)
3 tablespoons butter
1/3 cup brown sugar
3 tablespoons saved/reserved Apricot juice/syrup
2/3 cup flaked coconut
1 box of white cake mix (prepared with the usual egg whites, water and oil)
1 tablespoon cornstarch
2 tablespoon brown sugar
Remainder of saved/reserved Apricot juice/syrup
- Drain Apricots, reserving (setting aside) syrup.
- Combine 3 tablespoons butter, 3 tablespoons saved/reserved Apricot juice/syrup, and 1/3 cup brown sugar; heat until butter melts and sugar dissolves.
- Pour into a greased/sprayed tube pan (I used a one-piece non-stick kind of angel food pan).
- Sprinkle coconut evenly over that.
- Prepare cake mix according to package directions; spoon cake batter over coconut. Bake on middle shelf in a 350-degree panggangan for about 45-50 minutes, or until done. (I checked for ‘doneness’ with a very thin/pointed wooden skewer).
- Cool for about 3 minutes; invert on plate. Remove pan.
- Place well-drained apricots on top of the coconut layer. Because I used an angel-food cake pan to bake this, I just piled the EXTRA Apricot halves into the center hole of the cake.
- Prepare glaze: For glaze, mix 1 Tbsp.cornstarch and 2 tablespoons brown sugar in saucepan. Add remaining apricot juice/syrup. Bring to boil. Cook until mixture is thickened (about five minutes?). Spoon thickened hot/warm glaze over the top of cake and fruit, letting some run down the sides.
- Some may prefer to enjoy this cake while it’s warm– I liked mine best after it cooled for a few hours because the very tender cake part then firmed up a bit. Suit yourself.
Source Recipe: http://milkmaidrecipebox.blogspot.com