Lemon Coconut Cake with Apricot Jam

Ingredients

For the Cake:

• • 3 eggs
  • A pinch of salt

• • 150 g (¾ cup) sugar
  • Zest of 1 lemon
  • 80 ml (⅓ cup) oil

• • 40 ml (2 tbsp + 2 tsp) lemon juice
  • 50 ml (3 tbsp + 1 tsp) milk
  • 200 g (1 ¾ cups) flour

• 15 g (1 tbsp) baking powder

For the Toppings:

• • 2 tablespoons apricot jam

• 2 tablespoons shredded coconut

Directions

1. Prepare the Batter:

• • Preheat your oven to 180°C (356°F).
  • In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
  • Gradually add the sugar and beat until the mixture is light and fluffy.

• Mix in the lemon zest, oil, lemon juice, and milk until well combined.
• Sift in the flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

2. Bake the Cake:

• • Grease a 26 cm (10-inch) diameter baking mold.
  • Pour the batter into the prepared mold and spread it evenly.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

3. Add the Toppings:

• • Remove the cake from the oven and let it cool slightly.
  • Spread the apricot jam evenly over the top of the warm cake.

• Sprinkle the shredded coconut over the apricot jam.

4. Serve:

• • Allow the cake to cool completely before slicing and serving.

• Enjoy this melt-in-your-mouth lemon cake with a cup of tea or coffee.

Serving Suggestions

• • Serve with whipped cream or a scoop of vanilla ice cream.

• Pair with a hot cup of tea or coffee for a delightful afternoon treat.

Cooking Tips

• • Ensure all ingredients are at room temperature for better mixing.

• Do not overmix the batter to maintain the cake’s light texture.
• Adjust the sweetness of the apricot jam or use a different flavor for variety.