Heat oven to 350° F. Lightly grease and flour two 9 or 8-inch round cake pans. In large bowl, combine cake mix, 1 ⅓ cup apricot nectar, and eggs at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pans. Bake 350° F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; 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 ⅓ cup spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl, combine pudding mix, milk, and 2 Tablespoons apricot nectar; blend well. Add thawed whip topping. Beat at low speed for 2 minutes. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hours before serving. Store in refrigerator.
Combine the chicken broth and saffron in a saucepan and bring to a boil. Cover and keep warm over low heat. Heat a stock pot over medium-high heat until warm (about 30 seconds). Add oil, butter, onions, and salt. Saute just until the onions turn translucent and are soft, about 8 to 10 minutes. Add the rice and cook, stirring frequently for 4 minutes. Add 2 cups of the warm broth and the white wine to cover the rice. Mix well. Bring to a gentle boil over low heat, boil gently until the liquid is almost gone. Stir in 3 more cups of broth, stirring about every 3 minutes and simmer until the liquid is absorbed. Add 1-½ cups more broth, 1/2 cup every 3 to 4 minutes, to keep the rice mixture creamy. Continue to cook, stirring frequently, until the rice is cooked through but still a bit firm in the center, about 10 to 12 minutes. The last 10 minutes of cooking add the Stir in the asparagus, peas, Parmesan cheese and lemon zest, adjust the seasoning. Adding fresh lump crab meat or Grilled seafood is a winning combination with the vegetable or just the fish alone! Use the juice from 1 fresh lemon to wake up the flavor!
