Prepare the Batter: Preheat your oven to 180°C (356°F).

In a large mixing bowl, beat 3 eggs with a pinch of salt until frothy.

Gradually add 150g sugar and continue beating until the mixture is light and fluffy.

Add the zest of 1 lemon, 80ml oil, 40ml lemon juice, and 50ml milk. Mix well.

Sift in 200g flour and 15g baking powder. Fold the dry ingredients into the wet mixture until just combined.

Bake the Cake: Grease a 26 cm diameter baking mold.

Pour the batter into the prepared mold and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Add Toppings: Once the cake is baked, remove it from the oven and let it cool slightly.

Spread 2 tablespoons of apricot jam evenly over the top of the warm cake.

Sprinkle 2 tablespoons of shredded coconut over the apricot jam.

Serve: Allow the cake to cool completely before slicing and serving.

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