Zest and Juice the Oranges: Begin by zesting two of the oranges and set the zest aside. Then, juice all three oranges to extract about 150 ml (2/3 cup) of fresh orange juice. Set the juice aside for later.

Beat the Egg and Sugars: In a large mixing bowl, beat 1 large egg, 80 g of sugar, 8 g of vanilla sugar, and a pinch of salt until the mixture becomes light and frothy. This helps incorporate air, which gives the cake a light texture.

Add the Oil and Yogurt: Slowly add 80 ml of sunflower oil while continuing to beat the mixture. Then, mix in 150 g of vanilla yogurt until smooth and fully combined.

Incorporate the Orange Zest and Juice: Stir in the orange zest and 2/3 cup of fresh orange juice. The citrus flavors will blend into the batter, giving the cake a fresh and zesty taste.

Combine Flour and Baking Powder: In a separate bowl, sift together 150 g of flour and 9 g of baking powder. Sifting helps avoid clumps and ensures an even distribution of the baking powder, which is essential for the cake to rise evenly.

Mix Wet and Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula or a whisk. Stir until just combined. Be careful not to overmix, as this can make the cake dense.

Preheat the Oven: Preheat your oven to 180°C (350°F).

Prepare the Baking Pan: Grease a 9-inch round cake pan with butter or oil and dust it with flour to prevent the cake from sticking. Alternatively, you can line the pan with parchment paper.

Bake: Pour the cake batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Warm the Apricot Jam: In a small saucepan, warm 2-3 tablespoons of apricot jam over low heat until it becomes runny and easy to spread.

Glaze the Cake: Brush the warm apricot jam over the top of the cooled cake using a pastry brush. This adds a beautiful shine and fruity flavor to the cake.

Add Grated Coconut: Sprinkle 2 tablespoons of grated coconut over the glazed cake, giving it a lovely tropical touch.

Garnish with Mint Leaves: If desired, garnish the cake with a few fresh mint leaves for an extra pop of color and freshness.

Slice and Serve: Slice the cake into wedges and serve it at room temperature. The cake pairs beautifully with tea, coffee, or a light dessert wine.