First, preheat the oven to 374 °F (190 °C).
Next, pour the batter into a greased glass dish, spreading it evenly.
Then, bake for approximately 25 minutes, or until golden brown.
After cooling, cut the cake in half and fill it with the lemon cream.
Finally, decorate the cake with shredded coconut and your favorite jelly or jam.
Tips and Variations:
- Refrigeration: Ensure the lemon cream is well-chilled before using it as a filling to achieve the perfect consistency.
- Customization: Feel free to try different flavors of jelly or jam for the topping to suit your personal taste.
- Adaptations: For a lactose-free version, substitute milk with almond milk. For a gluten-free option, use almond flour or a suitable gluten-free blend.
