3 c. flour
4 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
1 c. sugar
1 tsp. vanilla
3 eggs
1/2 c. milk
1/2 c. apricot preserves
1 c. flaked coconut
3/4 c. nuts
1 tbsp. water
1 1/2 c. sifted powdered sugar

Cream butter, add sugar, vanilla. Add eggs; beat well. Combine milk and 1/4 cup preserves. Add to creamed mixture alternately with dry ingredients.

Spread 1/3 of batter in buttered and floured 10 inch tube pan. Reserve 1/3 cup coconut for top. Spoon 1/2 of the remaining coconut and nuts over batter. Do not spoon to edge of pan. Top with half of remaining batter.

Spoon remaining coconut and nuts over batter. Cover with remaining batter. Bake at 350 degrees for 40 to 45 minutes. Cool in pan for 10 minutes. Remove from pan.

Heat remaining preserves and water in small saucepan. Remove from heat. Stir in powdered sugar. Spread over warm cake letting glaze drip down sides. Sprinkle with coconut.