Directions (continued)

• and fluffy. Add egg yolks, one at a time, beating well after each.
• Beat in extracts. Combine flour and baking soda; add to the creamed
• mixture alternately with buttermilk. Stir in the coconut and pecans.
• In a small bowl, beat egg whites until stiff peaks form; fold into
• cake batter. Pour into three greased and floured 9-in. round baking
• pans. Bake at 325° for 25-30 minutes or until a toothpick
• inserted near the center comes out clean. Cool for 10 minutes before
• removing from pans to wire racks to cool completely.
• For filling, place apricots and boiling water in a small bowl; let
• stand until completely cooled. Drain, reserving 1/3 cup liquid. In a
• small saucepan, combine the apricots, brown sugar and reserved
• liquid. Cook over medium heat for 20 minutes or until thickened,
• stirring frequently. Remove from the heat; stir in mace. Cool
• completely. Place in a blender or food processor; cover and process
• until smooth.
• For frosting, in a large bowl, cream the butter, cream cheese and
• confectioners' sugar. Beat in vanilla.
• To assemble, place bottom cake layer on a serving plate; spread with
• half of the filling. Repeat layers. Top with the third cake layer;
• spread frosting over top and sides of cake. Garnish with pecans.
• Cover and store in the refrigerator. Yield: 12-15 servings.