Step 1

Preheat oven to 180°C. Brush an 18 x 28cm lamington pan with melted butter. Dust with flour. Use an electric beater to beat butter and 115g (3/4 cup) of the sugar in a bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition to combine. Stir in vanilla.

Step 2

Sift the combined flour into a bowl. Gently fold into the butter mixture. Spread the mixture evenly over the base of the prepared pan. Sprinkle with the coconut.

Step 3

Drain apricot, reserving 125ml (1/2 cup) of syrup. Pat the apricot dry with paper towel. Arrange apricot, cut-side up, on the cake mixture. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

Step 4

Place remaining sugar and reserved syrup in a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 6 minutes or until syrup thickens. Pour syrup over apricots. Set aside to cool.