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Apricot Coconut Coffee Cake

One of the senior members of our church brought this fruity treat to a Saturday morning wedding shower, and it was a big hit. I've made it several times since then and often get requests for the recipe. -Rita Hatfield, Cisco, Illinois

12-15 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (12 ounces) apricot filling
TOPPING:
1/3 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups flaked coconut

Directions

In a large bowl, beat the cream cheese, butter and sugar until
fluffy. Add eggs, one at a time, beating well after each addition.
Add milk and vanilla; mix well. Combine the flour, baking powder,
baking soda and salt; add to creamed mixture. Beat just until
moistened.
Spread half of the batter into a greased 13-in. x 9-in. baking dish.
carefully spread apricot filling over batter; spread remaining

2 of 2

Apricot Coconut Coffee Cake (continued)

Directions (continued)

batter over the top. Bake at 350° for 35-40 minutes or until
golden brown.
In a small bowl, cream the butter, brown sugar and cinnamon until
light and fluffy. Stir in coconut. Spoon over the cake. Broil 4 in.
from the heat for 1-2 minutes or until golden brown. Cool on a wire
rack. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 430 calories, 21 g fat (14 g saturated fat), 73 mg cholesterol, 318 mg sodium, 58 g carbohydrate, 2 g fiber, 4 g protein.