1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups granulated sugar
1/4 cup milk
1 tsp. vanilla
1-3/4 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 jar (10 oz.) apricot preserves
2 cups BAKER'S ANGEL FLAKE Coconut
2/3 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 tsp. ground cinnamon
Preheat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Beat cream cheese, 1/2 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in milk and vanilla. Combine flour, baking powder, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition.
Pour half of the batter into prepared pan. Dot with preserves; cover with remaining batter.
Bake 35 to 40 min. or until toothpick inserted in 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 min. or until golden brown. Cool. Cut into 24 squares to serve.
Prepare as directed, using peach, pineapple, red raspberry or cherry preserves.
Substitute 2 cups cake flour for the 1-3/4 cups all-purpose flour.
Enjoy an afternoon treat with friends with a serving of this delicious cake along with a cup of hot brewed MAXWELL HOUSE Coffee.