Apricot Coconut Coffee Cake

This coffee cake is such a treat... perfect for a brunch or dessert for company. It's moist, with a ribbon of apricot filling through it, and the topping is a combination of toasted coconut and caramelized brown sugar. Very comforting! Recipe comes from Taste of Home.

Here's what you need:



Cake Ingredients


• 1 package (8 oz.) cream cheese (or low-fat Neufchatel cheese), softened
• 1/2 c. butter, softened
• 1-1/4 c. sugar
• 2 eggs
• 1/4 c. milk
• 1 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 can (12 oz.) apricot filling



Topping Ingredients

• 1/3 c. butter, softened
• 2/3 c. packed brown sugar
• 1 tsp. ground cinnamon
• 2 c. coconut

Preheat oven to 350 degrees. Coat a 9x13 baking dish with non-stick cooking spray.  In a large mixing bowl, beat the cream cheese, butter, and sugar until fluffy.



Add the eggs, one at a time, beat well after each one. 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 the batter into the greased baking dish. Then carefully spread the apricot filling over the batter.

Spread the remaining cake batter over the top.

Bake at 350 degrees for 35 minutes or until golden brown.

Prepare the topping: In a medium-sized mixing bowl, cream the butter, brown sugar, and cinnamon. Stir in the coconut.

Spoon the topping over the baked cake. Broil 4 inches from the heat for 1 to 2 minutes or until golden brown.

Cool on a wire rack. Yield: 12 to 15 servings. Enjoy!

CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THIS RECIPE