Apricot Coconut Coffee Cake

Name: Apricot Coconut Coffee Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 15
Cuisine: Global
Ingredients: 340 grams can apricot filling; 1 teaspoon baking powder; 1 teaspoons baking soda; 158 milliliters packed brown sugar; 79 milliliters butter, softened; 473 milliliters flaked coconut; 227 grams package cream cheese, softened; 2 eggs; 473 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 59 milliliters milk; 0 teaspoons salt; 296 milliliters sugar; 1 teaspoon vanilla extract

Apricot Coconut Coffee Cake takes approximately 50 minutes from beginning to end. This recipe makes 15 servings with 362 calories, 4g of protein, and 18g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. If you have vanillan extract, sugar, brown sugar, and a few other ingredients on hand, you can make it. Not a lot of people really liked this breakfast.

Instructions

In a large bowl, beat the cream cheese, butter and sugar until fluffy.

Ingredients you will need

Cream Cheese

Butter

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

Add milk and vanilla; mix well.

Ingredients you will need

Vanilla

Milk

Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Beat just until moistened.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Spread half of the batter into a greased 13-in. x 9-in. baking dish. carefully spread apricot filling over batter; spread remaining batter over the top.

Ingredients you will need

Apricot

Spread

Equipment you will use

Baking Pan

Bake at 350° for 35-40 minutes or until golden brown.

Equipment you will use

Oven

In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in coconut. Spoon over the cake. Broil 4 in. from the heat for 1-2 minutes or until golden brown. Cool on a wire rack.

Ingredients you will need

Brown Sugar

Cinnamon

Coconut

Butter

Cream

Equipment you will use

Wire Rack

Bowl

Equipment

Ingredients

Servings:

340grams

can apricot filling 1teaspoon

baking powder 1teaspoons

baking soda 158milliliters

packed brown sugar 79milliliters

butter, softened 473milliliters

flaked coconut 227grams

package cream cheese, softened 2

eggs 473milliliters

all-purpose flour 1teaspoon

ground cinnamon 59milliliters

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coffee Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.