Apricot-Coconut Cake

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1 cup shredded sweetened coconut

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 1/4 cups apricot preserves

1 cup whole milk

1 cup heavy cream

1/4 cup sour cream

2 tablespoons confectioners' sugar

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