| BRUNCH-TIME COCONUT COFFEE CAKE |
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Makes 9 servings2 cups Homemade Crisco Quick Bread Mix 1/2 cup flaked coconut 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1 egg, beaten 1/2 cup milk 1/2 cup SMUCKER'S Apricot Preserves or Pineapple Preserves* 1 tablespoon lemon juice Preheat oven to 350ºF. In mixing bowl, stir together the Crisco Quick Bread Mix, coconut, sugar, and cinnamon. Add egg; mix well. Reserve 1/2 cup of the mixture for the topping; set aside. To remaining mixture stir in the milk. Spread in a greased 8 x 8 x 2-inch baking pan. Combine preserves and lemon juice; spread over dough. Sprinkle with the 1/2 cup reserved flour mixture. Bake at 350ºF for 35 to 40 minutes. Cool in pan and cut in squares. *For a different variation, combine 1/4 cup SMUCKER'S Apricot Preservers and 1/4 cup SMUCKER'S Pineapple Preserves. |
