Sift the flour, baking powder and salt into a large bowl.
Stir in the sugar.
Melt the coconut oil by heating it gently in a pan or in the microwave. Keep it a little warm so it doesn't solidify again.
Place the milk and eggs in a jug and beat them together.
Add the warm melted coconut oil to the milk and eggs and mix well.
Fold the wet ingredients into the dry ingredients until just combined.
Stir in the chopped apricots (dust them in flour first to stop them sinking in the cake as it bakes).
Line your slow cooker pot with either baking paper or a large cake case (available in pound shops etc).
Pour the cake mixture into the lined pot.
Replace the lid, after adding a tea towel under the lid to stop condensation dropping onto the cake. You could also use paper kitchen towel.
Cook on high for one to two hours, until a skewer or knife comes out clean. If the edges start burning, you could turn the slow cooker down to low after the first hour to finish it off.
Once done, turn the slow cooker off and allow it to cool. Use the edge of the baking paper or cake case to pull the cake out of the slow cooker.