Recipe By : Pillsbury/Terry Tylock
Serving Size : 12 Preparation Time :0:30
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2.5oz pkg Yellow cake mix, pudding included.
1 1/3 cups apricot nectar
2 eggs
Filling
1 cup raspberry spreadable fruit or jam
Frosting
1 1oz- vanilla instant pudding mix-sugar free
1/2 cup skim or low fat milk
2 Tablespoons apricot nectar
1 8 oz frozen light whip topping thawed
3 Tablespoons coconut, toasted
Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round
cake pans. In large bowl, combine cake mix, 1-1/3 cup apricot nectar
and eggs at low speed until moistened; beat 2 minutes at high speed.
Pour into greased and floured pans.
Bake 350 F for 25 to 35 min or until toothpick inserted in center
comes out clean. Cool 15 min; remove from pans. Cool completely.
To assemble cake, slice each cake layer in half horizontally to make
4 layers. Place 1 cake layer cut side up on serving plate;spread
with 1/3 cup spreadable fruit. Repeat 2nd & 3rd layers with fruit.
Top with remaining cake layer.
In small bowl combine pudding mix, milk and 2 T apricot nectar; blend
well. Add thawed whip topping beat at low speed 2 minutes. Frost
sides and top of cake. Sprinkle top with toasted coconut.
Refrigerate at least 2 hrs before serving. Store in refrig.
Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8
minutes or until golden brown, stirring occasionally.
Bake at 350F for 25 or 35 minutes (Bake 8-inch pans 30 to 40 minutes
