Layer:

1 box lemon cake mix
1 (3 oz.) box instant cheesecake pudding and pie filling
1/2 c. oil
4 eggs
1 (12 oz.) can Sprite cola

Preheat oven to 350°F. Combine all ingredients in large bowl and beat until well mixed. Pour into a 9x13x2 inch baking pan that has been greased and lightly floured on bottom only.

Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into center of cake. Remove from oven and allow to cool completely before adding the icing.

Apricot Delight Icing:

1 (15 1/2 oz.) can apricot halves
1/4 tsp. almond extract
1/2 c. butter
1 1/2 c. sugar
1/4 c. all-purpose flour
1 1/2 c. coconut (not fresh or frozen)
1/2 c. chopped sliced almonds

Drain apricots but reserve the juice. Add the almond extract to the juice. Mash the apricots and return to juice. Combine the apricots and juice with the butter, sugar and flour in a large saucepan. Mix well. Bring to a boil and then reduce heat to medium. Cook until mixture begins to thicken. Remove from heat and stir in coconut and almonds. Allow to cool for about 10 minutes before spooning on top of cooled cake.