Apricot Coconut Coffee Cake 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot Coconut Coffee Cake cont. 2/3 cup packed brown sugar 1 teaspoon ground cinnamon 2 cups flaked coconut In a large mixing 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 batter over the top. Bake at 350° for 35-40 minutes or until golden brown. In a mixing bowl, cream butter, brown sugar and Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Apricot Coconut Coffee Cake cinnamon. 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008