Apricot Coconut Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
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 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 king arthur unbleached 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:
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.
|
|