Apricot Coconut Crumble Cake

Total Time
Prep 10 mins
Cook 30 mins

Easy! You may use peaches if you like.

Ingredients Nutrition


  1. Preheat oven to 350°. 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.
Most Helpful

I made this recipe yesterday and can tell you it is absolutely delicious. I used apricot preserves in mine and if you try it while it is still warm it is really a treat. I will definitely make this again. thanks

patricia powell-jones October 06, 2002

This is divine. I used a 15oz. can of apricots and chopped them up and sprinkled a little ginger on them instead of using preserves. It was fabulous. I always use butter, never margarine. Add more butter to the topping for sure. Just use a whole stick. The batter is gorgeous and the cake is light and fluffy. (Non bleached all purpose flour) I made mine in a stone casserole pan. It was one of the best cake recipes I've ever tried on recipezaar. Truly impressed.

CateringbyKimberly July 27, 2009

This is a very good cake. I followed the recipe exactly, though I used butter instead of margarine. The tanginess of the cream cheese matches the fruit flavor very well. I liked the topping, too, but now I'm thinking that I might be able to create a different type of cake without the coconut on top. Thank you for posting the recipe.

mianbao June 29, 2003