This moist cream cheese-based coffee cake has a layer of apricot jam and a sweet coconut topping with big flavor--thanks to a few minutes under the broiler.

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Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
30 mins
total:
90 mins
Servings:
14
Yield:
1 9x13-inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

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  • Sift cake flour, baking powder, baking soda, and salt into a bowl; set aside.

  • Combine sugar, cream cheese, and softened butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture alternately with milk, beating after each addition until smooth. Spread 1/2 of the batter into the prepared pan. Spoon apricot preserves on top and cover with remaining batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Remove cake and set on a wire rack. Turn on the broiler.

  • Combine coconut, brown sugar, cinnamon, and melted butter for the topping in a bowl; stir until well distributed. Sprinkle topping over the cake.

  • Place the cake back into the oven and broil until topping is golden brown, about 3 minutes.

  • Let cool on a wire rack, about 30 minutes.

Nutrition Facts

447 calories; protein 4.5g; carbohydrates 63.6g; fat 20.5g; cholesterol 73.6mg; sodium 223.6mg. Full Nutrition
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