Apricot Coconut Crumble Cake - cooking recipe

Ingredients

8 ounces cream cheese, softened
1/2 cup margarine
1 1/4 cups granulated sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
10 ounces apricots or 10 ounces peach preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup margarine, melted

Preparation

Preheat oven to 350\u00b0. Grease and flour 13x9-inch pan.
Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
Gradually add milk, mixing well after each addition; blend eggs and vanilla.
Add combined dry ingredients to cream cheese mixture; mix well.
Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Combine coconut, brown sugar, cinnamon and margarine; mix well.
Spread onto the cake and broil 3-5 minutes or until golden brown.