Ingredients

• 100g unsalted butter
• 1 egg at room temperature
• 1/2 tspn baking powder
• 1/3 cup castor sugar
• 1 1/2 cups plain flour

Filling

• 250g dried apricots, roughly chopped
• 1 tbslpn Grand Marnier
• 2 tbspns castor sugar

Topping

• 100g unsalted butter
• 1 tspn vanilla extract 1/3 cup plain flour
• 3 cups desiccated coconut
• 1/3 cup castor sugar
• 2 eggs room temperature
• 1/2 tspn baking powder

Method

• Preheat oven to 180C.
• Grease a 20x30cm shallow tin and line with baking paper.
• Cream butter and sugar until light and fluffy.
• Add egg and beat well.
• Sift flour and baking powder and fold into the butter mixture.
• Press into tin and bake 25 mins or until golden.

To make filling

• Combine the apricots, Grand Marnier, sugar and 1/2 cup boiling water in a bowl. 
• Set aside for 30 minutes, then puree in a food processor.
• Spread evenly over the cooled base.

To make topping

• Cream butter, sugar, and vanilla until light.
• Add eggs, beating well after each addition.
• Fold in coconut, flour and baking powder.
• Pour onto the apricot.
• Bake for 20-25 mins or until golden.

Wendy Eves.