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Apricot Coconut Ring

chef.alburt's picture
Ingredients
  Canned apricot halves 30 Ounce (1 Can Of 1 Pound And 14 Ounces)
  Butter/Margarine 3 Tablespoon
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Flaked coconut 2⁄3 Cup (10.67 tbs)
  White cake mix 6 Ounce (1 Package, 1 Layer Size)
  Cornstarch 1 Tablespoon
  Brown sugar 2 Tablespoon
Directions

Drain apricots, reserving syrup.
Combine butter, 3 tablespoons reserved syrup, and 1/3 cup brown sugar.
Heat till butter melts and sugar dissolves.
Pour into a greased 5-cup ring mold.
Sprinkle coconut evenly over.
Prepare cake mix according to package directions; spoon.over coconut.
Bake at 350° for 25 to 30 minutes, or till done.
Cool 1 minute; invert on plate.
Remove ring mold.
Pile apricots in center.
For glaze, mix cornstarch and 2 tablespoons brown sugar in saucepan.
Add remaining apricot syrup.
Bring to boil.
Cook till mixture is thickened.
Spoon glaze over sides and top of cake and fruit.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Sprinkling
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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