Nutty Apricot Crisp

1 (29 ounce) can apricots, with syrup
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) margarine or butter
1 cup chopped pecans
1 cup flaked coconut

Heat oven to 325 degrees F.

In a well-buttered 13 x 9-inch pan, layer ingredients in order given. Cut apricot halves in 2 or 3 pieces; pour pieces and syrup into buttered pan, and sprinkle cake mix over apricots. Slice margarine or butter evenly over all. Sprinkle with nuts and coconut Bake for 55 to 60 minutes. If it begins to brown too fast, cover with aluminum foil the last 30 minutes.

Serve warm or cool with whipped cream or ice cream.