Apricot Coconut Coffee Cake

• 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
• 1/3 cup butter, softened
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 cups sweetened shredded coconut

1. 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.
2. 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 350u0b0 for 35-40 minutes or until golden brown.
3. 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.

cream cheese, butter, sugar, eggs, milk, vanilla, flour, baking powder, baking soda, salt, apricot filling, butter, brown sugar, ground cinnamon, coconut

Taken from www.tasteofhome.com/recipes/apricot-coconut-coffee-cake/ (may not work)