Cakes and Frostings

Apricot Coconut Coffee Cake

  • 1 package Cream cheese 8 oz softened
  • 1/2 cups Butter, softened
  • 1 1/4 cups Sugar
  • 2 Eggs
  • 1/4 cup Milk
  • 1 teaspoon Vanilla extract
  • 2 cups Flour
  • 1 teaspoons Baking powder
  • 1/2 teaspoons Soda
  • 1/4 teaspoons Salt
  • 1 can Apricot pie filling
  • 1/3 cups Butter, softened
  • 2/3 cup Brown sugar
  • 1 teaspoons Cinnamon

    • In large bowl beat the cream cheese, butter, andcsugar till fluffy. add eggs one at a time. beat well afterv each, add milk and vanilla mix well. combine flourbasking powder, soda and salt add to creamed mixture beat till just moistened, spred half of batter into greased 9x13 pan, carefully spred apricot filling overbatter, spred remaining batter over filling bake 350* 35-40 min.

    topping cream butter,br sugar and cinn stir in coconutspoon over cake broil 4 inch from heat 1-2 min( watch carefully). cool on wire rack 12-15 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Jody Lebeda of Murdo, SD. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!