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Add a photoServings: 12
Ingredients
- 1 pkt (2.5z) Yellow cake mix, pudding included.
- 1 1/3 c. Apricot nectar
- 2 x Large eggs
- 1 c. Blackberry spreadable fruit or possibly jam
- 1 pkt (1oz) vanilla instant pudding mix-sugar free
- 1/2 c. Skim or possibly low fat lowfat milk
- 2 Tbsp. Apricot nectar
- 1 ct (8 ounce) frzn light whip topping thawed
- 3 Tbsp. Coconut, toasted
Directions
- Heat oven to 350 F Lightly grease and flour two 9-or possibly 8-inch round cake pans. In large bowl, combine cake mix, 1-1/3 c. apricot nectar and Large eggs at low speed till moistened; beat 2 minutes. at high speed. Pour into greased and floured pans. Bake 350 F for 25 to 35 minutes or possibly till toothpick inserted in center comes out clean. Cold 15 minutes; remove from pans. cold 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 c. spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl combine pudding mix, lowfat milk and 2 Tablespoons apricot nectar; blend well. Add in thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake. Sprinkle top with toasted coconut. Chill at least 2 hours before serving. Store in refrig. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 minutes. or possibly till golden, stirring occasionally. Bake at 350F for 25 or possibly 35 minutes. (Bake 8-inch pans 30 to 40 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 125 | |
| Calories from Fat 10 | 8% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 40mg | 2% |
| Potassium 92mg | 3% |
| Total Carbs 25.71g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 19.04g | 13% |
| Protein 1.69g | 3% |
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