Ingredients

75 grams	desiccated coconut
175 grams	Butter salted, softened
200 grams	Billington's Golden Caster Sugar
3	Eggs large, beaten
2 tbsp	Milk
1 tsp	Silver Spoon Cakecraft Natural Vanilla Extract
200 grams	Allinson Nature Friendly Plain White Flour
75 grams	porridge oats
410 grams	apricot halves, tinned ,in fruit juice

Additional Ingredients

50 grams	Billington's Demerara Sugar
1 tsp	Cinnamon ground
3 tbsp	porridge oats
2 tbsp	desiccated coconut
75 grams	Butter Salted
75 grams	Plain Flour

Method

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1. Preheat the oven to 180 C/fan 170C/gas mark 4
2. Line a 23cm x 29cm tin with baking parchment as above
3. Lightly toast in the oven the 75g desicated coconut for 3 - 4 minutes, stirring halfway.
4. Beat the sofened butter and caster sugar with a wooden sppon, or you can use an electric whisk, until pale and fluffy.
5. Whilst still beating, gradually pour in the beten egg, milk and vanilla extract until just combined.
6. Gently fold in the flour, oats and toasted desicated coconut into the egg mixture until just combined.
7. Spoon the mixture into the prepared baking tray and smooth over with the back of the spoon. Drain the apricot halves and then scatter over the top of the cake mixture. Put to one side while you make the crumble topping.
8. Using your fingers, rub together all the topping ingredients until well combined. Sprinkle the mixture evenly over the apricots and cake mixture. Bake in the middle of the oven for 40 minutes or until golden and firm to touch.
9. Remove form the oven. Cool in the tin on a wire rack.
10. Once it has cooled to room temperature, slice into 16 squares.

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