Instructions: Base:
Place coconut in a heavy pan and stir over a moderate heat until coconut is light golden brown, remove from pan immediately.

In bowl combine finely-crushed biscuits, toasted coconut and melted butter, mix well.

Line 20cm X 30cm lamington tin with aluminium foil. Press crumb mixture evenly over base of tin, refrigerate while preparing filling.

Filling:
Cover apricots with boiling water, stand 30 minutes, put apricots and liquid in blender, blend until smooth. Add yoghurt, honey, eggs and brandy, blend until smooth.

Spread yoghurt mixture over base, bake in moderate oven 30-35 minutes or until set. Cool, then refrigerate several hours before serving. Sprinkle top with a little extra toasted coconut.

Great with afternoon tea. You can substitute other dried fruits for apricots.

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