Cherry Coconut Cheese Coffee Cake            
Posted by Bev  Thu, 18 Nov 2004, at 7:13 a.m.

Ingredients
21/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 packages (3 ounces each) cream cheese, softened, divided
3/4 cup milk
2 tablespoons vegetable oil
2 eggs, divided
1 teaspoon vanilla
1/2 cup flaked coconut
3/4 cup cherry preserves
2 tablespoons butter or margarine

Directions
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. Stir baking powder and baking soda into flour mixture in large bowl. Cut in 1 package cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.

Combine milk, oil and 1 egg in medium bowl. Add to flour-cream cheese mixture; stir just until moistened. Spread batter on bottom and 1 inch up side of prepared pan. (Batter should be about 1/4 inch thick on sides.) 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 cheese mixture. Spoon preserves evenly over coconut.

Cut butter 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 browned and toothpick inserted in coffee cake crust comes out clean. Cool in pan on wire rack 15 minutes. Remove side of pan. Serve warm or cool completely.

Makes 10 servings