Ingredients:
In a saucepan, mix together 1 egg, 50g of sugar, 40g of corn starch (dissolved in a small amount of the 300ml of milk), juice and zest of 1 lemon, and the remaining milk.
Heat the mixture over medium heat while stirring constantly until it reaches a thick consistency. Allow it to cool.
Biscuit:
Beat 2 eggs, 100g of sugar, and vanilla sugar until fluffy.
Incorporate 120ml of vegetable oil and 120ml of milk into the beaten mixture.
Add 220g of flour and 15g of baking powder, and mix well.
Bake the batter at 180°C (350°F) for approximately 30 minutes.
Assembly:
Optionally, cut the baked cake into two layers.
Fill and cover the cake with the prepared lemon cream.
Decorate the cake with grated coconut and jam.