Preheat the oven to 150C/300F/gas mark 2
Use a deep 20cm/8 inch round cake tin.
Grease the cake tin. Combine the apricots and nectar in a bowl and stand for an hour. Cream together the butter and sugar until light and fluffy. Stir in the sour cream and coconut. Mix thoroughly, adding the flour, then the apricot mixture. Mix well, adding the carob chips. Spread in the prepared tin and bake for 1 and 1/4 hours. Dust with sifted icing sugar when cool.
