LEMON CREAM CHEESE FILLED CAKE
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter, softened
3 eggs
FILLING:
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
GLAZE:
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
In large bowl, combine first 4 ingredients. Beat as directed on cake
package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small
bowl, combine all filling ingredients; beat until smooth. Spoon filling over
batter in pan, being careful not to let it touch sides of pan.
Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool
in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling.
Combine all glaze ingredients and stir until smooth. Drizzle over cake.
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