Apricot Coconut Coffee Cake

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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.