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Apricot Coffee Cake with Coconut Topping

 Apricot Coffee Cake with Coconut Topping
Several years ago, I found my niche writing coffee cake recipes to enter into the New York State Fair. I have developed several recipes over the course of my 25-year marriage. My husband is a tough critic, so I knew I had a hit when he labelled this one a winner.—Suzanne Katko, Syracuse, New York
8 ServingsPrep: 25 min. Bake: 25 min.


  • 1 can (8-1/2 ounces) apricot halves
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup 2% milk
  • 1-1/4 cups all-purpose flour
  • 1/4 cup graham cracker crumbs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup flaked coconut
  • 2 tablespoons 2% milk


  • Preheat oven to 350°. Grease a 9-in. round baking pan. Drain
  • apricot halves, reserving 1/4 cup juice. Cut each apricot piece in
  • half.
  • In a large bowl, beat shortening and sugar until crumbly. Beat in
  • egg, milk and reserved juice. In another bowl, whisk flour, cracker
  • crumbs, baking powder and salt; gradually beat into creamed mixture.

2 of 2

Apricot Coffee Cake with Coconut Topping (continued)

Directions (continued)

  • Transfer to prepared pan; arrange apricots over batter. Bake 25-30
  • minutes or until a toothpick inserted in center comes out clean.
  • Preheat broiler. For topping, in a small bowl, beat butter and brown
  • sugar until crumbly. Beat in coconut and milk. Spread over warm
  • cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown.
  • Serve warm. Yield: 8 servings.