Apricot Coconut Cake

My friend visited the U.A.E. a couple of weeks ago. She likes to experience supermarkets. She went into different ones. SPINNEY's is a large one. Like our large supermarket chaines they have chain magazine issue free of charge to promote products.
The Spinney one was a very glossy one, more highend than the ones here. There was a sperate recipe booklet inside.

They used all kinds of Spinney products in the recipe, but you can easily use the ones from your supermarket.

The recipe had a messurement fault. The amount of flour in the crumble  was way to high, 2 1/3 cup of flour jumped into my eye. With the other ingredients a no go.
Preheat the oven to 170 C. Use a 15x30 cm baking dish. Grease it and put baking paper in

Recipe:
180 g soft salted butter
150 g coconut flower sugar
2 large free range eggs
200 g flour
2 tsp baking powder
180 ml coconut milk
Pinch of salt
80 g dried apricots with 50 ml orange juice
Lemon zest
60 g dessicated coconut
6 ripe fresh apricot

CRUMBLE:
2/3 cup flour
2 tbsp salted butter
2 tbsp demera sugar
2 1/4 tbsp dessicated coconut
2 tbsp coconut flakes

In a stand mixer combine soft butter and coconut sugar until creamy. That will take a couple of minutes. Add one egg at the time.
In a bowl mix the dry ingredients.
Soak the cut up dried apricots in orange juice.
Pit the ripe apricots and chop the roughly.

Add a third of the flour mix to the mixer and a third of the coconut milk, then repeat. Do not overmix the batter.
Fold in the soak apricots. Pour on the baking dish and top with fresh apricots.

Prepare the crumble and cover the apricots with it.
Bake for 60 min