Ingredients for Apricot Coconut Crumble Cake
- Cream Cheese
- Margarine
- 1 1/2 cups granulated sugar
- Milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- 1 cup apricot preserves
- 1 cup shredded coconut
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
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How to Make Apricot Coconut Crumble Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup apricot preserves (or peach preserves).
- Pour half of the batter into the prepared pan.
- In a medium bowl, combine 1 cup shredded coconut, ½ cup packed brown sugar, 1 teaspoon ground cinnamon, and ½ cup (1 stick) melted unsalted butter.
- Spread the coconut mixture evenly over the batter in the pan.
- Pour the remaining batter over the coconut topping.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
322g
Fat
102g
Carbs
37g
