1.Grease a deep 20cm round cake pan, line base with paper, grease paper.
2.Combine apricots and nectar in bowl, stand 1 hour.
3.Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs yolks one at a time, beat until combined.
4.Transfer mixture to large bowl, stir in coconut, then half the sifted flour and half the apricot mixture. Stir in remaining flour and apricots, then choc bits.
5.Beat egg whites in small bowl until soft peaks form, fold into mixture, spread into prepared pan.
6.Bake in moderate over for about 1¼ hours. Stand 5 minutes before turning on to wire rack to cool. Dust with sifted icing sugar if desired.
Keeping time: 3 days.Note