Apricot Delight Cake

15 to 18 servings

1/2 cup butter or margarine, softened
1/4 teaspoon salt
1 (8 oz) package cream cheese, softened
1/4 cup milk
11/4 cups sugar
1 can Solo or 1 jar Baker Apricot filling
1 teaspoon vanilla
2 eggs
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Topping
2 cups flaked coconut
2/3 cup brown sugar, firmly packed
1/3 cup butter or margarine, melted
1 teaspoon cinnamon

Preheat oven to 350° F. Grease and lightly flour 13 x 9-inch baking pan.

Cream together softened butter (or margarine); cream cheese and sugar and mix until light and fluffy. Add vanilla and eggs and beat thoroughly. Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.

Spread half of batter into prepared pan; spoon apricot filling on top; cover with remaining batter. Bake for 40 minutes.

To make topping, combine coconut, brown sugar, cinnamon and melted butter. Sprinkle over cake. Place cake under broiler until topping is golden brown.

Try this with Pineapple filling for a taste of the tropics!