Raspberry Filled Apricot Cake

Directions

Heat oven to 350℉ (180℃).

Lightly grease and flour two 9-or 8-inch round cake pans.

In large bowl, combine cake mix, 1⅓ cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.

Pour into greased and floured pans .

Bake 350℉ (180℃) F for 25 to 35 minutes or until toothpick inserted in center comes out clean.

Cool 15 minutes; 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 ⅓ cup spreadable fruit.

Repeat 2nd and 3rd layers with fruit.

Top with remaining cake layer.

In small bowl combine pudding mix, milk and 2 tablespoons 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 hours before serving.

Store in refrigerator.