Apricot Shortcake (Spc)

I found this recipe on the back of a can of SPC Apricots. My whole family loves it. Great for morning or afternoon tea. The kids love this in their lunch boxes or eating it warm. Healthy and nice.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• 1 1⁄2 cups  wholemeal self-rising flour
• 415  g  apricot halves (SPC Baker's Apricots)
• 1  cup  desiccated coconut
• 1⁄2 cup rolled oats
• 1⁄2 cup brown sugar
• 1 (55 g)  eggs, beaten
• 125  g butter, melted
• 2  tablespoons rolled oats (Extra)

Directions

1. Preheat oven to 180 Degrees Celsius.
2. Mix first 7 ingredients together in a large bowl until combined.
3. Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
4. Sprinkle over extra oats or sunflower seeds.
5. Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
6. Remove, stand for 10 minutes, turn onto a wire rack and cool.
7. VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.