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1
Preheat oven to 350 degrees F.
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2
Prepare a 9 by 13 inch pan with cooking spray.
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To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
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4
To prepare the bottom layer: Pour cake mix into a large mixing bowl.
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5
Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
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6
Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
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7
Next, spread the fruit puree (middle layer) onto the cookie base.
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8
To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
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9
a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
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10
Bake bars for 30 minutes.
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11
Let cool for 30 minutes to an hour. Cut and serve.
