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Preheat oven to 350ºF. For cake portion, cream butter and sugar in a large bowl until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in jam, sour cream, and vanilla. Sift flour, baking soda, and salt into a medium bowl. Stir dry ingredients into creamed mixture. Fold in coconut, pecans, and apricots. Pour batter into a greased and floured 9-inch square baking pan. Bake 40 to 45 minutes or until a toothpick inserted into center of pan comes out clean. Cool in pan 10 minutes; turn onto a wire rack to cool completely. For the glaze portion, combine jam and nectar in a small saucepan over medium heat; stir until well blended. Pour evenly over top of cake. Serves 12-16.