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.