Apricot bake with coconut

Method

1. Preheat the oven to 180°C (fan 170°C, gas mark 4). Line a 23cm x 29cm tin with baking parchment.

2. Lightly toast in the oven the 75g dessicated coconut for 3 - 4 minutes, stirring halfway.

3. Beat the softened butter and caster sugar with a wooden spoon, or you can use an electric whisk, until pale and fluffy.

4. Whilst still beating, gradually pour in the beaten egg, milk and vanilla extract until just combined.

5. Gently fold in the flour, oats and toasted dessicated coconut into the egg mixture until just combined.

6. 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.

7. To make the crumble topping, use 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.

8. Remove form the oven and cool in the tin on a wire rack. Slice into 16 squares.