Ingredients:

•   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

Direction:

   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.