This dessert has a little something for everyone—moist yellow cake, cream cheese filling and a cranberry-coconut topping. Serve it at brunch or dinner!
—DARLENE BRENDEN SALEM, OR
PREP: 40 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 12 SERVINGS
2 cups plus 2 tablespoons all-purpose flour
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 eggs
3/4 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup flaked coconut
1 cup whole-berry cranberry sauce
TOPPING
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces of cream cheese until mixture resembles fine crumbs.
2. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside.
3. In a small bowl, beat remaining cream cheese until fluffy. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top.
4. Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.