In a saucepan, whisk together 1 egg, 50 g sugar, and 40 g corn starch.

Add the juice of 1 lemon, grated lemon peel, and 300 ml milk. Mix well.

Cook over low heat, stirring constantly until the mixture thickens and comes to a boil.

Remove from heat and let it cool.

Preheat the oven to 190°C (375°F).

In a large mixing bowl, beat 2 eggs with 100 g sugar and 1 tsp vanilla sugar until light and fluffy.

Add 120 ml seed oil and 120 ml milk, mixing until well combined.

Sift in 220 g flour and 15 g baking powder, and mix until the batter is smooth.

Pour half of the dough into a greased baking mold.

Bake in the preheated oven for 15 minutes.

Remove from the oven and spread the cooled lemon custard over the partially baked dough.

Cover with the remaining dough and bake for another 25 minutes at 190°C (375°F).

Once baked, brush the top of the cake with your favorite jam.

Sprinkle with shredded coconut for a beautiful and delicious finish.

Allow the cake to cool completely before slicing and serving.