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.