In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla arq and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour(meda), baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours.
Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot(khubani) preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.