3 Reviews

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

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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.

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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.

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mianbao June 29, 2003
Apricot Coconut Crumble Cake