Raspberry Filled Apricot Cake

• 2.5 ounces cake mix, yellow pudding included
• 113 cups apricot nectar
• 2 large eggs
• 1 cup raspberry jam
• 1 ounce instant pudding mix, vanilla fat-free
• 1/2 cup milk skim
• 2 tablespoons apricot nectar
• 8 ounces whipped topping, prepared thawed
• 3 tablespoons coconut toasted

1. Heat oven to 350F (180C).
2. Lightly grease and flour two 9-or 8-inch round cake pans.
3. In large bowl, combine cake mix, 113 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.
4. Pour into greased and floured pans .
5. Bake 350F (180C) F for 25 to 35 minutes or until toothpick inserted in center comes out clean.
6. Cool 15 minutes; remove from pans.
7. Cool completely.
8. To assemble cake, slice each cake layer in half horizontally to make 4 layers.
9. Place 1 cake layer cut side up on serving plate;spread with 13 cup spreadable fruit.
10. Repeat 2nd and 3rd layers with fruit.
11. Top with remaining cake layer.
12. In small bowl combine pudding mix, milk and 2 tablespoons apricot nectar; blend well.
13. Add thawed whip topping beat at low speed 2 minutes.
14. Frost sides and top of cake.
15. Sprinkle top with toasted coconut.
16. Refrigerate at least 2 hours before serving.
17. Store in refrigerator.

cake mix, apricot nectar, eggs, raspberry jam, vanilla fat, milk, apricot nectar, topping, coconut toasted

Taken from recipeland.com/recipe/v/raspberry-filled-apricot-cake-42821 (may not work)