Preheat oven to 400F. Spread 3 tablespoons of the coconut on a small baking sheet and toast until golden, about 4 minutes. Watch closely - it burns fast. Let cool.

Grate the frozen butter on the large holes of a box grater. Keep cold in the freezer until needed. Chop the apricots and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the grated butter and toss with your fingertips until coated in flour and distributed throughout - you want visible butter pieces, not a sandy mixture.

Stir in the chopped apricots, toasted coconut, and untoasted coconut. Toss to coat and distribute evenly.

In a small bowl, whisk together 3/4 cup cream, the egg, and vanilla. Pour over the flour mixture and fold with a rubber spatula until just combined - do not overmix. The dough will look shaggy and barely hold together.

Turn dough onto a lightly floured surface and pat into a 7-inch circle about 1 inch thick. Cut into 8 wedges and transfer to a parchment-lined baking sheet, spacing 2 inches apart.

Brush tops with remaining 1 tablespoon cream and sprinkle with a pinch of sugar if desired. Bake until golden brown on top and firm when gently pressed, 16 to 18 minutes. Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.