| 1 | Preheat oven to 350 degrees. |
| 2 | Grease and flour three 9" round baking pans. |
| 3 | Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in large mixing bowl. |
| 4 | Set aside. |
| 5 | Assemble electric blender. |
| 6 | Put ?cup walnuts in blender container. |
| 7 | Cover and process two cycles at grind. |
| 8 | Add to dry ingredients. |
| 9 | Put oil, pineapple and carrot pieces into blender container. |
| 10 | Cover and process five cycles at grind until carrots are finely chopped. |
| 11 | Pour into bowl with dry ingredients. |
| 12 | Add eggs and coconut mix with electric mixer at medium low speed until ingredients are moistened. |
| 13 | Increase speed to medium and continue to mix one minute. |
| 14 | Pour into prepared pans. |
| 15 | Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. |
| 16 | Cool for 10 minutes, remove from pan and cool on wire rack. |
| 17 | When cool, frost top of each layer with cream cheese frosting. |
| 18 | Place layers on top of one another. |
| 19 | Assemble blender. |
| 20 | Add ?cup walnuts to blender container. |
| 21 | Cover and process 2 cycles at grind. |
| 22 | Set aside. |
| 23 | Heat apricot jam in small saucepan over medium heat until melted. |
| 24 | Brush sides of cake with melted jam. |
| 25 | Sprinkle sides with choppedwalnuts. |
