Apricot Crumble Cake

1 8oz. pkg. Philadelphia Brand® Cream Cheese, softened
½ cup margarine
1¼ cups sugar
2 eggs
1 tsp vanilla
1-3/4 cups flour
1 tsp baking powder
½ tsp. baking soda
¼ tsp salt
1 10oz jar Kraft® Apricot or Peach Preserves
2 cups flaked coconut
2/3 cup packed brown sugar
1 tsp. cinnamon
1/3 cup margarine, melted

Combine cream cheese, margarine, and sugar until well blended. Gradually add milk, mixing well after each additional. Blend in eggs and vanilla. Add combined dry ingredients to cream cheese mixture; mix well.

Pour half of batter into greased and floured 13 x 9 glass baking pan. Dot with preserves; cover with remaining batter. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Combine coconut, brown sugar, cinnamon, margarine; mix well. Spread onto cake; broil 3 to 5 minutes, or until golden brown.

16 servings