Preheat oven to 160C

Cut the apricots into halves, removing stone, then place on a lined baking tray. Sprinkle with castor sugar and place into the oven and bake for approx 2hours until they are completely soft and reduced to half. Allow to cool then place in a food processor and pulse until a rough chopped puree has been achieved. Put aside to cool completely. (You can substitute 300gms of dried apricots soaked in 125ml of boiling water for 30mins then pureed)


Increase oven temp to 180C.

Grease a 20cm x 30cm and line with baking paper.

Place butter and sugar in a bowl and cream together with electric mixers until pale and fluffy. Add the egg and beat well. Add in the flour and baking powder and fold into the mixture. Spread into the prepared tin and bake for approx 20minutes until golden brown. Put to the side and allow to cool. Once the base has cooled, spread the apricot filling over the base, making sure its evenly spread.


In a medium bowl, cream the butter, sugar and vanilla with electric mixers until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Gently fold in the coconut, flour and baking powder on a slow speed.  Using your hands, scatter the topping over the apricot filling making sure the whole slice is covered and leaving the topping lumpy and loose.  Bake for 20–25 minutes, or until lightly golden. Set aside to cool completely in the tray. Slice into twelve slices once completely cooled.