1/2 c. butter
1 1/4 c. sugar
1 tsp. vanilla
2 eggs
2 c. cake flour
1 tsp. baking powder
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. milk
1 (10 oz.) jar apricot or peach preserves

Beat butter, cheese and sugar until light and fluffy. Add vanilla and eggs, beat thoroughly. Add dry ingredients in halves alternating with milk, beating each time until smooth. Spread half of batter in a greased and floured 9 x 13 inch pan. Spoon preserves on top and cover with remaining batter. Bake at 350 degrees for 40 minutes.

TOPPING:

2 c. shredded coconut
1 tsp. cinnamon
2/3 c. brown sugar, packed
1/3 c. butter, melted

Combine coconut, sugar, cinnamon and butter, sprinkle over cake. Broil until golden brown. Cool. Serve with Cool Whip if desired.