Apricot Coconut Coffee Cake

Cake:

• 1 package (8 oz.) cream 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:

• 1/3 c. butter, softened
• 2/3 c. brown sugar
• 1 tsp. ground cinnamon
• 2 c. flaked 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, beating well after each one. Add the milk and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture. Beat until moistened.

Spread half the batter into the greased baking dish. Spread apricot filling over batter, then spread the remaining cake batter over the top. Bake at 350 degrees for 35 minutes or until golden brown.

In a medium mixing bowl, cream the butter, brown sugar, and cinnamon. Stir in the coconut, and spoon over the baked cake. Broil 4 inches from the heat for 1 to 2 minutes or until the topping is golden brown.

Recipe from Taste of Home.