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Apricot Coffee Cake with Coconut Topping

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
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    8 servings


  • 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
  • 3 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup sweetened shredded coconut
  • 2 tablespoons 2% milk


  • 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.

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