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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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3.993335
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2304 Calories from Fat 686

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 59.5 g297.4%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1217.4 mg50.7%

Total Carbohydrates 406 g135.3%

Dietary Fiber 15.9 g63.7%

Sugars 276.6 g

Protein 12 g24.4%

Vitamin A 23.1% Vitamin C 79.9%

Calcium 38% Iron 83.6%

*Based on a 2000 Calorie diet

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Apricot Coconut Ring Recipe