Apricot Coconut Crumble Cake

• 8 ounces cream cheese, softened
• 1/2 cup margarine
• 1 1/4 cups granulated sugar
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 10 ounces apricots or 10 ounces peach preserves
• 2 cups flaked coconut
• 2/3 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/3 cup margarine, melted

1. Preheat oven to 350u0b0. Grease and flour 13x9-inch pan.
2. Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
3. Gradually add milk, mixing well after each addition; blend eggs and vanilla.
4. Add combined dry ingredients to cream cheese mixture; mix well.
5. Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
6. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
7. Combine coconut, brown sugar, cinnamon and margarine; mix well.
8. Spread onto the cake and broil 3-5 minutes or until golden brown.

cream cheese, margarine, sugar, milk, eggs, vanilla, flour, baking powder, baking soda, salt, preserves, flaked coconut, brown sugar, cinnamon, margarine

Taken from www.food.com/recipe/apricot-coconut-crumble-cake-36403 (may not work)