1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
1-3/4 cups flour
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1 jar (10 oz.) apricot preserves
2 cups flaked coconut
2/3 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 tsp. cinnamon

Preheat oven to 350 degrees F.  Grease and flour a 13x9 inch baking pan; set aside

Beat cream cheese, 1/2 cup butter and the granulated sugar in large bowl with an electric mixer on medium speed until well blended.  Add eggs, one at a time, beating well after each addition.  Blend in milk and vanilla.  In a separate bowl,combine flour, baking soda, baking powder and salt.  Gradually add to cream cheese mixture, beating until well blended.

Pour half of the mixture into prepared pan.  Randomly place small spoonfuls of preserves and then cover with remaining batter.

Bake 35 to 40 minutes or until toothpick inserted into the center comes out clean.

Preheat broiler.  Mix coconut, brown sugar, 1/3 cup butter and the cinnamon; sprinkle over warm cake.  Broil 3 to 5 inches from heat 2 to 3 minutes or until golden brown.  Cool and cut into 24 squares.  Serve and enjoy.

Variations:  Substitute any fruit preserve of your choice such as strawberry, raspberry etc.

1 cup sifted cake flour
1 1/2 cups white sugar
1/4 tsp salt
1 1/4 cups egg whites
1 1/4 cream of tartar
1 tsp. vanilla extract

DO NOT PREHEAT OVEN!

Sift flour once, add salt . Add 1/2 cup of sugar, sift 4 times. Set aside.

Beat egg whites, when foamy add cream of tartar, continue beating until egg whites are stiff enough to hold in peaks.  (but not dry)

Add remaining sugar, 2 tablespoons at a time until sugar is just blended.  Fold in vanilla.  sift about 1/4 cup of flour mix over the mixture and fold in lightly, repeat until all is used.

Turn into an ungreased pan, cut gently through batter with knife to remove any bubbles from batter.  Place in a cold oven.  Bake at suggested temperature and time.

Remove from oven and decorate as desired.

To Die For! Angel Food Cake:
1 box angel food cake mix
1 1/4 cup orange juice

Spicy Pear Salsa:
3 cups pears, cored and cubed
1 1/2 cups strawberries, cut in halves
1 1/2 cup mango, peeled and cubed
3/4 cup orange juice
1/4 cup packed brown sugar
1/4 tsp. black pepper, ground
1/4 tsp. curry powder

Prepare and bake angel food cake as directed for the exception of substituting the orange juice for water.

Place pears, mangoes and strawberries into a large bowl.

Whisk together orange juice, brown sugar, curry powder and black pepper untill well blended.

Pour over fruit and mix thoroughly.  Slice cake and top with the spicy salsa...enjoy!