Apricot Coconut Caramel Cake

Crisco® Flour No-Stick Spray

FILLING
1 cup chopped (1/4 to 1/2-inch) dried apricots
Water
1/3 cup sugar
1/3 cup chopped pecans

TOPPING
1/2 cup flake coconut
1/4 cup sugar
1/4 cup chopped pecans
1 tablespoon Crisco® Butter Shortening, melted

CAKE
1 (8 oz.) package light (Neufchatel) cream cheese, softened
1/2 cup Crisco® Butter Shortening
OR 1/2 stick Crisco® Butter Shortening Sticks
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk

GARNISH
10 pecan halves
Smucker's® Caramel Spoonable Ice Cream Topping
10 dried apricots, halved

HEAT oven to 350°F. Spray a 10-inch springform pan with flour no-stick cooking spray; set aside.

FILLING
COVER chopped apricots with enough water to cover (about 1 cup) in a medium saucepan. Bring to a boil; reduce heat. Cover. Simmer until tender. Stir in 1/3 cup sugar. Cool completely. Stir in 1/3 cup nuts.

TOPPING
COMBINE coconut, 1/4 cup sugar, 1/4 cup nuts and melted shortening in small bowl; stir to combine.

CAKE
BEAT cream cheese and 1/2 cup shortening in bowl of electric mixer; beat at high speed until light. Add 1 1/4 cups sugar gradually, beating about 7 minutes or until light. Add eggs and vanilla extract. Beat 2 minutes.
COMBINE flour, baking powder, baking soda and salt in small bowl; add to shortening mixture alternately with milk, beating at medium speed 1 minute after each addition. Spread half of batter (about 2 1/4 cups) into pan. Spoon filling over batter to within 1/2 inch of edge. Cover with remaining batter. Sprinkle with topping.
BAKE 1 hour or until cake begins to pull away from side of pan and toothpick inserted in center comes out clean. Cool 30 minutes. Loosen cake from side of pan with knife or metal spatula.
REMOVE side of pan. Invert cake on wire rack. Remove bottom of pan using thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up, on serving plate. Cool completely.

GARNISH
BRUSH nut halves lightly with caramel topping. Place 1 nut half in center of each apricot half. Press apricot half around nut. Place filled apricots around edge of cake.