1-3/4 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened
1-1/4 cups granulated sugar
1/4 cup milk
1 tsp. vanilla
1 jar (10 oz.) apricot preserves
2 cups BAKER'S ANGEL FLAKE Coconut
2/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1 tsp. ground cinnamon
Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.
Enjoy an afternoon treat with friends with a serving of this delicious cake along with a cup of hot brewed MAXWELL HOUSE Coffee.
Prepare using your favorite flavor of fruit preserves, such as peach, pineapple, red raspberry or cherry.
Substitute 2 cups cake flour for the 1-3/4 cups all-purpose flour.