Apricot Coconut Coffee Cake Recipe

5 4 5
Apricot Coconut Coffee Cake Recipe
Apricot Coconut Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Apricot Coconut Coffee Cake Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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 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.
Originally published as Apricot Coconut Coffee Cake in Taste of Home February/March 2003, p31

Nutritional Facts

1 piece: 430 calories, 21g fat (14g saturated fat), 73mg cholesterol, 318mg sodium, 58g carbohydrate (38g sugars, 2g fiber), 4g protein.

  • 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 sweetened shredded coconut
  1. 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.
  2. 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.
  3. 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.
Originally published as Apricot Coconut Coffee Cake in Taste of Home February/March 2003, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Coconut Coffee Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
phyl2brim2 User ID: 7518032 243706
Reviewed Feb. 12, 2016

"This is so delicious. I made as is, you will not be sorry.MMMMM!"

MY REVIEW
goobieT User ID: 6058738 205388
Reviewed Apr. 30, 2012

"This is a wonderful recipe, my husband who is not a coconut fan even loves it but next time I will add an extra can of apricot."

MY REVIEW
Lori2015 User ID: 1404824 120382
Reviewed Jan. 20, 2012

"This cake is delicious. I made it for a brunch at work today and it received rave reviews.

the only modification I made was I used 2 cans of the apricot filing instead of 1. Enjoy"

MY REVIEW
santinawestbrook User ID: 1258370 46188
Reviewed Nov. 18, 2010

"I love this recipe. I added some almond flavoring and it is a often requested recipe."

Loading Image