1 2.5oz pkg Yellow cake mix, pudding included.

1 1/3 cups apricot nectar

2 eggs

Filling 1 cup raspberry spreadable fruit or jam

Frosting 1 1oz- vanilla instant pudding mix-sugar free

1/2 cup skim or low fat milk

2 Tablespoons apricot nectar

1 8 oz frozen light whip topping thawed

3 Tablespoons coconut, toasted

Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake pans. I n large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 min. at high speed. Pour into greased and floured pans . Bake 350 F for 25 to 35 min or until toothpick inserted in center comes out cle an. Cool 15 min; 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 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well. Ad d thawed whip topping beat at low speed 2 min. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hrs before serving. Store in refrig. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or u ntil golden brown, stirring occasionally. Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40 min.