2/3 c. butter, soft
1 1/2 c. sugar
2 eggs
1 c. pumpkin
1 c. wheat flour
1 c. regular flour
1 1/4 tsp. baking soda
1 tsp. allspice
1/2 tsp. cinnamon
1 c. apricot preserves

Heat oven to 350 degrees. grease 2 (9 inch) round pans. Beat butter until smooth, add sugar, eggs and 1 cup pumpkin. Beat in flour, (can use all white), soda, allspice and cinnamon. Pour into pans, bake 25 to 30 minutes. Cool and remove from pans. Make filling and frosting. 1 1/2 tsp. vanilla 3/4 c. butter, soft 2 1/4 c. powdered sugar 1/3 c. pumpkin 1 c. toasted coconut

Beat cream cheese and vanilla, add butter, powdered sugar and pumpkin. Place 1 layer cake on platter, spread with 1/2 cup preserves and 1 cup frosting. Spread second layer with remaining preserves. Frost sides and press coconut on sides of cake.