Instructions: This shiny apricot topping is delicious on your best plain white cake or sponge cake. It has a tart, genuinely apricot flavor with a beautiful golden color.

Cut up about 8 fresh apricots and place in a saucepan with one tablespoon water. Cook until mushy and fairly thick. Measure 3/4 cup pulp and add 1/2 cup light brown sugar, 3 tablespoons butter and a pinch of salt. Return to saucepan, cook 3 minutes. Remove from heat, add 3/4 cup coconut. Spread over cooled cake while topping is still warm.

Makes enough for 9 x 13 "
cake.

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