See Also: Cherry-Coconut-Cheese Coffee Cake(recipes)
Macadamia nut and coconut sponge cake with lime cream cheese topping(recipes)
Coconut, Cherry & White Chocolate Bars(recipes)
Coffee and walnut cake(recipes)
Coconut Mother' s Day Cake(recipes)
Blueberry coconut cake(recipes)
Honey & Coconut Cake(recipes)
Pineapple Almond Coffee Cake(recipes)
Glazed Coffee Cake Ring(recipes)
Honey-Pecan Coffee Cake(recipes)

Cherry-Coconut-Cheese Coffee Cake (recipes)


Cherry-Coconut-Cheese Coffee Cake

Yield: Makes 10 servings



Ingredients:



2-1/2cups all-purpose flour

3/4cup sugar

1/2teaspoon baking powder

1/2teaspoon baking soda

2packages (3 ounces each) cream cheese, softened, divided

3/4cup milk

2tablespoons vegetable oil

2eggs, divided

1teaspoon vanilla

1/2cup flaked coconut

3/4cup cherry preserves

2tablespoons margarine or butter









Preparation:





1.Preheat oven to 350°F. Grease and flour 9-inch springform pan. Combine flour and sugar in large bowl. Reserve 1/2 cup flour mixture; set aside. Stir baking powder and baking soda into remaining flour mixture. Cut in 1 package cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.2.Combine milk, oil and 1 egg in medium bowl. Add to cream cheese mixture; stir just until moistened. Spread batter on bottom and 1 inch up side of prepared pan. Combine remaining package cream cheese, remaining egg and vanilla in small bowl; stir until smooth. Pour over batter, spreading to within 1 inch of edge. Sprinkle coconut over cream cheese mixture. Spoon preserves evenly over coconut.3.Cut margarine into reserved flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over preserves. Bake 55 to 60 minutes or until golden brown and toothpick inserted into crust comes out clean. Cool in pan on wire rack 15 minutes. Remove side of pan; serve warm.









Nutritional Information:







Serving Size:







Protein

7 g







Fiber

1 g







Carbohydrate

59 g







Cholesterol

63 mg







Total Fat

14 g







Calories

384







Sodium

183 mg









Dietary Exchange:







Fruit

1/2







Starch

3







Fat

3