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    You are in: Home / Recipes / Apricot Coconut Crumble Cake Recipe
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    Apricot Coconut Crumble Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Ocean~Ivy's Note:

    Easy! You may use peaches if you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 06, 2002

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2003

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apricot Coconut Crumble Cake

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 917.4
     
    Calories from Fat 440
    47%
    Total Fat 48.9 g
    75%
    Saturated Fat 20.5 g
    102%
    Cholesterol 113.5 mg
    37%
    Sodium 719.4 mg
    29%
    Total Carbohydrate 112.7 g
    37%
    Dietary Fiber 3.2 g
    12%
    Sugars 80.6 g
    322%
    Protein 10.8 g
    21%

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