#1617 - Cream Cheese Peach Cake

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 stick softened Parkay margarine
1 1/4 cups white sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
2 cups sifted CAKE flour (measure before sifting)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 - 10oz. jar peach preserves (NOT jelly)
Topping: 2 cups Baker's angelflake coconut; 2/3 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon; 1/4 cup Parkay margarine (melted)

In a mixer add cream cheese, 1 stick Parkay and white sugar--beat. Add eggs, milk and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Pour HALF of the batter into a greased and floured 9 x 13 cake pan. Spoon all of the peach preserves over the top of the batter evenly. Carefully pour the rest of the batter over the peach preserves. Bake at 350 degrees for 35-40 minutes. In a bowl add coconut, brown sugar, cinnamon and melted Parkay--stir to mix. Spread the coconut mixture evenly over the top of the warm cake. Turn your oven temperature up to "broil" and broil the cake until topping is golden brown (about 3 to 5 minutes). Cool completely.