Apricot Coconut Cloud Torte

1) Preheat oven to 325° F. Spray two torte pans with non-stick spray. Cut two circles of parchment paper to line the middle of two torte pans (so that the cakes won’t stick), and place in torte pans.

2) Make the cake according to directions, plus add the coconut extract to the batter. Pour half of the batter in one torte pan, then the rest in the other. Bake for 20-25 minutes, or until a cake tester comes out clean. Cool for ten minutes, then CAREFULLY turn out one of the cakes onto the serving plate. Remove the paper from the middle “bowl” in the cake.

3) Pour COLD milk into a medium-sized bowl, and add the coconut pudding mix and the powdered sugar. Whisk 2-3 minutes, or until the pudding mixture thickens. Fold in both tubs of whipped cream.

4) Spread apricot preserves in “bowl” of cake, and top with about 1 cup of the whipped cream pudding mixture. Sprinkle with 1/8 of the coconut.

5) CAREFULLY turn out the other cake on top of the prepared one, and remove the paper from the “bowl” of the torte. Top with the rest of the whipped cream pudding mixture, filling “bowl” and covering outside of cake completely. Sprinkle with the rest of the coconut.

6) Refrigerate until ready to serve.