Apricot and coconut crumble cake

Ingredients

• 160 g softened butter, plus extra for greasing
• 140 g coconut sugar
• finely grated zest of 1 lime
• scraped seeds of 1 vanilla bean
• 2 eggs
• 160 g plain flour
• 90 g shredded coconut
• 1 tsp baking powder
• 1/2 tsp salt
• 150 ml well-shaken coconut milk
• 40 g dried apricots, diced
• 5 apricots, coarsely chopped
• Coconut crumble
• 75 g plain flour
• 60 g chilled butter, cubed
• 2 tbsp coconut sugar
• 2 tbsp shredded coconut
• 1 tbsp coconut flakes
• pinch of salt