Apricot Almond Squares

• 18 1/4 ounces cake mix, yellow with pudding
• 1/2 cup butter or margarine, melted
• 1/2 cup almonds finely chopped
• 1 1/2 cups apricot preserves (jam) divided
• 8 ounces cream cheese softened
• 1/4 cup sugar
• 2 tablespoons flour, all-purpose
• 18 teaspoon salt
• 1 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut flaked

1. Combine yellow cake mix and butter in large bowl.
2. Beat at low speed until crumbly with an electric mixer.
3. Stir in almonds.
4. Reserve 1 cup crumb mixture.
5. Press remaining crumb mixture into a greased 13x9x2-inch baking pan.
6. Carefully spreak 1 cup preserves over crumb mixture, leaving a 1/4 inch border.
7. Beat cream cheese at medium speed with an electric mixer until smooth; add remaining 13 cup preserves, sugar, and next 4 ingredients, beating well.
8. Carefully spread cream cheese mixture over top of preserves.
9. Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture.
10. Bake at 350F (180C) F for 30 minutes or until golden brown and center is set.
11. Cool completely in baking pan on a wire rack.
12. Cut into squares.
13. Store in refrigerator.

cake, butter, apricot preserves, cream cheese, sugar, flour, salt, eggs, vanilla, coconut flaked

Taken from recipeland.com/recipe/v/apricot-almond-squares-34875 (may not work)