Soft Coconut and Jam Cake (Bolo de Coco)

1. Preheat the oven at 180°C or 350°F.
2. With the help of an electric mixer, beat the eggs with the sugar until fluffy and whitish.
3. Whisking constantly, mix the oil and milk and the zest of the lemon.
4. Gradually add the flour and coconut, along with the baking powder while mixing.
5. Grease a round cake pan and dust with flour.
6. Pour the mixture into the cake pan
7. Bake for 40 minutes.
8. Do the toothpick test to make sure it's baked.
9. Once ready, remove the cake from the oven and let it cool.
10. Place one or two tablespoons of jam in a pan (the most suitable is apricot, peach, lemon or orange jam).
11. Add the tablespoon of liqueur and a little water if necessary.
12. Heat for a few minutes on low heat, just to make the jelly more liquidy.
13. Brush the cake over the top and sides with it.
14. Finally sprinkle the coconut over it.

Recipe & Photo Credit: blog.giallozafferano.it/pelledipollo