Apricot Gooey Cake - cooking recipe

Ingredients

1/2 cup dried apricot
1 1/2 cups water
CAKE
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon lemon extract
1 egg
2/3 cup water
FROSTING
1/4 cup brown sugar, packed
2 tablespoons butter
1/2 cup coconut

Preparation

Heat oven to 350 degrees.
In small saucepan, combine apricots and water. Cook over med heat 15-20 mins or until tender, stirring frequently. Drain and puree apricots. Set aside.
While apricots are cooking, grease and flour a 9-in square pan. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat sugar and 1/3 cup butter until light and fluffy. Add vanilla, lemon extract and egg, beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture. Stir in 3 Tablespoons of apricot puree. Pour batter into prepared pan.
Bake for 25-35 minutes or until done. Cool slightly.
FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Bring to a boil and boil for 1 min, stirring constantly. Remove from heat and stir in coconut. Immediately spread over warm cake.