Coconut and apricot slice - Recipes - Food & Drink - The Independent These are a favourite with the kids - as their attention span can be quite short, I'll often bake the first layer on my own then call them over to help with the topping. 150g/5oz butter, melted, plus extra for greasing 150g/5oz golden caster sugar 100g/3½oz dessicated coconut 100g/3½oz self-raising flour 1 egg, lightly beaten 150g/5oz ready to eat dried apricots, roughly chopped 150g/5oz dessicated coconut 75g/3oz golden caster sugar 1 egg, lightly beaten 3 tbsp apricot jam Preheat the oven to 180C/350F/Gas4. Grease and line a 15cm x 20cm baking tray with parchment paper, leaving a little overhang. Mix the melted butter, sugar, coconut, flour and egg. Spoon into the tin and spread the mixture out into an even layer. Dot the chopped apricots over the top. Bake for 15 minutes. For the topping, mix the coconut, sugar and egg until combined. Remove the slice from the oven, spread over the jam and use 2 spoons to spread out the coconut mixture in a rough, even layer. Return to the oven and cook for a further 20 minutes. Allow to cool completely in the tin before cutting into slices.