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.
