Raspberry Filled Apricot Cake

This raspberry-filled apricot cake is a doctored-mix layer cake that punches way above its semi-homemade weight. Apricot nectar replaces the water in a yellow cake mix, which infuses the sponge with delicate stone-fruit flavor and adds enough sugar and acidity to keep the crumb moist for days. The cake gets sliced into four thin layers and stacked with ribbons of raspberry jam between each tier, creating dramatic ruby stripes when cut.

The frosting is clever and light. Instant vanilla pudding mix plus milk, a splash more apricot nectar, and fold-in whipped topping gives you a stable, silky frosting that holds peaks without being cloying. The pudding base means the frosting firms in the fridge into something close to a mousse. Toasted coconut scattered on top is the crunchy, nutty finishing touch that keeps the whole cake from feeling too sweet.

Pro Tips

• Slice cake layers cleanly in half using a long serrated knife and gentle sawing motion. Holding a piece of thread taut across the layer also works. Quick cuts tear and crumble the cake.
• Toast the coconut in a dry skillet over medium heat, shaking constantly until golden. Turn your back for 30 seconds and it burns.
• Refrigerate the cake for at least 2 hours before serving, as directed. This sets the frosting, firms the crumb, and makes clean slicing possible.
• Spread jam to within half an inch of each layer edge. Jam pushed all the way to the edge squishes out under the weight of the next layer.

Variations

• Swap raspberry jam for apricot preserves for an all-apricot cake with deeper fruit focus.
• Use strawberry jam and finish with sliced fresh strawberries on top for a different berry presentation.
• Fold toasted chopped almonds into the frosting instead of coconut topping for a more European-style fruit cake.