Best 2 Apricot Coconut Coffee Cake Recipes

Indulge in the delightful Apricot Coconut Coffee Cake, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the vibrant tang of apricots, the subtle sweetness of coconut, and the rich aroma of coffee, creating a truly unique and irresistible experience. With its moist and fluffy crumb, each bite offers a perfect balance of textures, while the generous topping of apricot glaze adds an extra layer of sweetness and shine. Whether you're hosting a brunch, enjoying a cozy afternoon tea, or simply craving a special treat, this Apricot Coconut Coffee Cake is sure to impress and delight. The recipe is easy to follow, requiring simple ingredients and basic kitchen equipment, making it accessible to bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

APRICOT COCONUT COFFEE CAKE

Apricot Coconut Coffee Cake image

One of the senior members of our church brought this fruity treat to a Saturday morning wedding shower, and it was a big hit. I've made it several times since then and often get requests for the recipe. -Rita Hatfield, Cisco, Illinois

Provided by Taste of Home

Time 50m

Yield 12-15 servings.

Number Of Ingredients 16

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (12 ounces) apricot filling
TOPPING:
1/3 cup butter, softened
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups sweetened shredded coconut

Steps:

In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Beat just until moistened., 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. Bake at 350° for 35-40 minutes or until golden brown., 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.

Nutrition Facts : Calories 430 calories, Fat 21g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 318mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

APRICOT COFFEE CAKE WITH COCONUT TOPPING

Apricot Coffee Cake with Coconut Topping image

Several years ago, I found my niche writing coffee cake recipes to enter into the New York State Fair. I have developed several recipes over the course of my 25-year marriage. My husband is a tough critic, so I knew I had a hit when he labelled this one a winner.-Suzanne Katko, Syracuse, New York

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (8-1/2 ounces) apricot halves
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup 2% milk
1-1/4 cups all-purpose flour
1/4 cup graham cracker crumbs
2 teaspoons baking powder
1/2 teaspoon salt
TOPPING:
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 cup sweetened shredded coconut
2 tablespoons 2% milk

Steps:

Preheat oven to 350°. Grease a 9-in. round baking pan. Drain apricot halves, reserving 1/4 cup juice. Cut each apricot piece in half., In a large bowl, beat shortening and sugar until crumbly. Beat in egg, milk and reserved juice. In another bowl, whisk flour, cracker crumbs, baking powder and salt; gradually beat into creamed mixture., Transfer to prepared pan; arrange apricots over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean., Preheat broiler. For topping, in a small bowl, beat butter and brown sugar until crumbly. Beat in coconut and milk. Spread over warm cake. Broil 4-5 in. from heat 4-6 minutes or until golden brown. Serve warm.

Nutrition Facts :

Tips:

Use fresh or frozen apricots: Fresh apricots are best, but frozen apricots can also be used. If using frozen apricots, thaw them before using.
Do not overmix the batter: Overmixing the batter will result in a tough coffee cake.
Use a bundt pan or loaf pan: Either a bundt pan or a loaf pan can be used to make this coffee cake.
Bake the coffee cake until a toothpick inserted into the center comes out clean: This will ensure that the coffee cake is cooked through.
Make the glaze while the coffee cake is baking: This will give the glaze time to cool slightly before pouring it over the coffee cake.
Serve the coffee cake warm or at room temperature: Apricot coconut coffee cake is best served warm or at room temperature. It can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Apricot coconut coffee cake is a delicious and easy-to-make coffee cake that is perfect for any occasion. It is moist and flavorful, with a sweet apricot filling and a coconut streusel topping. This coffee cake is sure to be a hit with everyone who tries it!