Serves: 15
Total Calories: 127
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 cups apricot nectar and eggs at low speed until moistened beat 2 minutes at high speed. Pour into greased and floured pans.
Bake at 350°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 1/3 cup spreadable fruit. Repeat with second and third cake layers and spreadable fruit. Top with remaining cake layer.
In small bowl, combine pudding mix, milk and 2 tablespoons apricot nectar blend well. Add thawed whipped topping beat at low speed for 2 minutes. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hours before serving. Store in refrigerator.
*TIP: To toast coconut, spread on cookie sheet bake at 350° F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on LOW for 4 1/2 to 8 minutes or until light golden brown, tossing with fork after each minute.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 350°F. for 25 to 35 minutes. (Bake 8-inch pans 30 to 40 minutes.)
Nutrition Per Serving: Calories 250 Protein 2g Carbohydrate 47g Fat 6g Sodium 310mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Raspberry-Filled Apricot Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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