Best Apricot Coconut Coffee Cake Recipes

APRICOT COCONUT COFFEE CAKE

Apricot Coconut Coffee Cake image

One of the senior members of our church brought this fruity treat to a Saturday morning wedding shower, and it was a big hit. I've made it several times since then and often get requests for the recipe. -Rita Hatfield, Cisco, Illinois

Provided by Taste of Home

Time 50m

Yield 12-15 servings.

Number Of Ingredients 16

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (12 ounces) apricot filling
TOPPING:
1/3 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups sweetened shredded coconut

Steps:

In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. 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 of the batter into a greased 13-in. x 9-in. baking dish. carefully spread apricot filling over batter; spread remaining batter over the top. Bake at 350° for 35-40 minutes or until golden brown., In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in coconut. Spoon over the cake. Broil 4 in. from the heat for 1-2 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 430 calories, Fat 21g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 318mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

APRICOT COFFEE CAKE WITH COCONUT TOPPING

Apricot Coffee Cake with Coconut Topping image

Several years ago, I found my niche writing coffee cake recipes to enter into the New York State Fair. I have developed several recipes over the course of my 25-year marriage. My husband is a tough critic, so I knew I had a hit when he labelled this one a winner.-Suzanne Katko, Syracuse, New York

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (8-1/2 ounces) apricot halves
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup 2% milk
1-1/4 cups all-purpose flour
1/4 cup graham cracker crumbs
2 teaspoons baking powder
1/2 teaspoon salt
TOPPING:
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 cup sweetened shredded coconut
2 tablespoons 2% milk

Steps:

Preheat oven to 350°. Grease a 9-in. round baking pan. Drain apricot halves, reserving 1/4 cup juice. Cut each apricot piece in half., In a large bowl, beat shortening and sugar until crumbly. Beat in egg, milk and reserved juice. In another bowl, whisk flour, cracker crumbs, baking powder and salt; gradually beat into creamed mixture., Transfer to prepared pan; arrange apricots over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., Preheat broiler. For topping, in a small bowl, beat butter and brown sugar until crumbly. Beat in coconut and milk. Spread over warm cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown. Serve warm.

Nutrition Facts :