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Line a 3cm-deep, 18 x 25cm baking pan with baking paper.
Place the butter and cream in a saucepan over medium heat, bring to the boil, then remove from heat.
Add the chocolate and stir until melted. Cool slightly, then stir in apricots, biscuit crumbs and desiccated coconut. Press the mixture into the baking pan and chill in fridge for 1 hour.
To make the icing, combine the butter, lemon juice and 2 tablespoons warm water in a large bowl. Stir in the icing sugar and beat until smooth. Spread over the slice and chill again until set. Slice in the pan and serve.