Preheat Oven to 350°.
For the Filling
1 medium-size lemon
1 package (8 ounces) cream cheese, at room temperature
1/2 cup granulated sugar
1 cup sweetened flaked coconut
For the Cake:
Vegetable oil spray, for misting the pan
Flour for dusting the pan
1 package plain yellow or vanilla cake mix
1 cup apricot nectar
4 tbsp (1/2 stick) butter, melted
3 large eggs
1. Make the filling: Rinse and pat the lemon dry with paper towels. Grate enough zest to measure 1 tsp. Cut the lemon in half and squeeze the juice into a medium-sized bowl; you will need 2 Tbsp. Add the cream cheese, granulated sugar, lemon zest and coconut in the mixing bowl. Beat with an electric mixer on low speed until the ingredients are just combined, 1 minutes. Set the bowl aside.
2. Make the Cake: Place in the cake mix, 1 cup of apricot nectar, melted butter, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl if needed. The batter should look thick and well combined. Pour the batter into a bundt pan, smoothing the top with a rubber spatula. Spoon the filling on top of the batter, making sure it does not touch the edges of the pan, then place the pan in the oven.
3. Bake the cake until the top springs back with lightly pressed with a finger, 50-55 minutes. Transfer the bundt pan to a wire rack and let cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer.
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