Directions:
- Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
- Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
- Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.66 Kcal (802 kJ) | ||
| Calories from fat | 133.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.87g | 23% | |
|---|---|---|---|
| Cholesterol | 63.46mg | 21% | |
| Sodium | 108.25mg | 5% | |
| Potassium | 83.28mg | 2% | |
| Total Carbs | 13.18g | 4% | |
| Sugars | 7.89g | 32% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 315.1 Kcal (1319 kJ) | ||
| Calories from fat | 220.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.45g | 23% | |
|---|---|---|---|
| Cholesterol | 104.33mg | 21% | |
| Sodium | 177.97mg | 5% | |
| Potassium | 136.92mg | 2% | |
| Total Carbs | 21.67g | 4% | |
| Sugars | 12.96g | 32% | |
| Protein | 4.59g | 6% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.2mg | 4% | |
| Calcium | 82.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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