Apricot Coconut Coffee Cake
Submitted by Evabeth Dismore
Ingredients
- 1 8 oz. pkg. cream cheese, softened
- 1/2 cup oleo softened
- 1 1/4 cups sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 can 12 oz. apricot pie filling
- Topping:
- 1/3 cup oleo softened
- 2/3 cup packed brown sugar
- 1 tsp. cinnamon
- 2 cups flaked coconut
Instructions
- Beat cream cheese, butter, and sugar until fluffy. Add eggs, one at a time. Add milk and vanilla. Mix well. Add dry ingredients. Beat just until moistened. Spread half of batter into a 9x13 pan. Carefully spread apricot filling over batter. Spread remaining batter over top. Bake at 350 degrees for 35-40 minutes.
- For topping, cream oleo, brown sugar, and cinnamon. Stir in coconut. Spoon over hot cake. Broil 4” from heat for 1-2 minutes.