Lemon cream

 Lemon cream

 1. Mix in a saucepan: 1 egg, 50g of sugar, 40g of corn starch (previously dissolved in a little of the 300ml of milk), the juice and zest of 1 lemon, and the rest of the milk.

 2. Cook over medium heat, stirring until thickened.  Let it cool.

 Biscuit

 1. Beat: 2 eggs, 100g of sugar, and vanilla sugar until fluffy.

 2. Incorporate: 120ml of seed oil and 120ml of milk.

 3. Add: 220g of flour and 15g of baking powder, mix.

 4. Bake at 180°C (350°F) for 30 minutes.

 Mounting

 1. Cut the cake into two layers (optional).

 2. Fill and cover with lemon cream.

 3. Decorate with grated coconut and jam.

 Wait for it to cool before serving.  Ready, enjoy your quick and easy lemon cake!