Preheat the oven to 180°C (350°F). Prepare a 20cm round springform cake pan by greasing it and lining the base with baking paper.

In a large mixing bowl, beat the softened butter, caster sugar, and vanilla extract together until the mixture turns pale and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Gently fold in the self-raising flour and natural yoghurt, stirring until a smooth and well-combined batter forms. Spoon half of the cake mixture into the prepared pan, spreading it evenly. Arrange the apricot halves over the batter in a single layer.

Cover the apricots with the remaining cake batter, smoothing out the surface with a spatula. Sprinkle the flaked almonds and shaved coconut evenly over the top.

Bake for approximately 40–50 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan before transferring it to a wire rack. Serve warm or at room temperature.