Apricot And Coconut Crumble Recipes

APRICOT COCONUT CRUMBLE CAKE

Apricot Coconut Crumble Cake image

Make and share this Apricot Coconut Crumble Cake recipe from Food.com.

Provided by OceanIvy

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat oven to 350°. 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.

WINNING APRICOT BARS

Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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