Apricot Coconut Ring
|Canned apricot halves||30 Ounce (1 Can Of 1 Pound And 14 Ounces)|
|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)|
|Brown sugar||2 Tablespoon|
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.