DIRECTIONS

1. For Filling: PLACE chopped apricots in medium sauce pan. Add enough water to cover. Bring to a boil; reduce heat. Cover. Simmer 10 minutes or until soft. Stir in ¹/₃ C. sugar. Cool completely. Stir in ¹/₃ C. pecans.
2. For Topping: COMBINE coconut, ¹/₄ C. sugar, ¹/₄ C. nuts and melted shortening in small bowl.
3. For Cake: HEAT oven to 350°F. Coat 10-inch springform pan with flour no-stick cooking spray.
4. BEAT cream cheese and ¹/₂ C. shortening in large bowl with electric mixer at high speed until light. Add 1 ¹/₄ C. sugar gradually. Beat about 7 minutes or until light. Add eggs and vanilla. Beat 2 minutes.
5. COMBINE flour, baking powder, baking soda and salt in small bowl. Add to shortening mixture alternately with milk, beating at medium speed 1 minute after each addition. Spread half of batter (about 2 ¹/₄ cups) into pan. Spoon cooled filling over batter to within ¹/₂-inch of edge. Cover with remaining batter. Sprinkle with topping.
6. BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Invert cake on wire rack. Remove bottom of pan using thin metal spatula or pancake turner. Cool 30 minutes. Place cake, top side up, on serving plate. Cool completely.
7. For Garnish: BRUSH pecan halves lightly with caramel topping. Place 1 pecan half in center of each apricot half. Press apricot half around pecan. Place filled apricots around edge of cake.