18 1/4 oz Pkg yellow cake mix
-with pudding 1/2 c Butter or margarine, melted
1/2 c Finely chopped almonds
1 1/2 c Apricot preserves, divided
8 oz Pkg cream cheese, softened
1/4 c Sugar
2 tb All-purpose flour
1/8 ts Salt
1 lg Egg
1 ts Vanilla extract
1/2 c Flaked coconut
Combine yellow cake mix and butter in large bowl. Beat at low speed until crumbly with an electric mixer. Stir in almonds. Reserve 1 cup crumb mixture. Press remaining crumb mixture into a greased 13x9x2-inch baking pan. Carefully spreak 1 cup
preserves over crumb mixture, leaving a 1/4 inch border. Beat cream cheese at medium speed with an electric mixer until smooth; add remaining 1/3 cup preserves, sugar, and next 4 ingredients, beating well. Carefully spread cream cheese mixture over top of preserves. Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture. Bake at 350F for 30 minutes or until golden brown and center is set. Cool completely in baking pan on a wire rack. Cut into squares. Store in refrigerator.
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