Apricot slices with coconut cream topping

Ingredients for 20 servings:

• 250 g butter or margarine
• 250 g sugar
• 5 eggs
• 500 g flour
• 1 packet of baking powder
• 6 tbsp milk
• 1 lemon(s) (grated peel and juice)
• 2 can/n apricot(s) (500 g each)
• 50 g desiccated coconut
• 500 g cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat oven to 180°C. Line a baking sheet with baking paper or grease with soft margarine. Dough: Beat butter and sugar until light and fluffy, until the sugar has dissolved. Add eggs one at a time and beat until smooth. Mix and sift flour and baking powder. Stir into the batter, spoonful by spoonful, alternately with milk, until it falls heavily from the spoon. Add lemon zest and juice. Spread the batter evenly on the baking sheet. Topping: Arrange drained fruit on top of the batter, curved side up. Place in the oven and bake for approx. 40 minutes. Allow to cool. Toast desiccated coconut without fat until golden brown. Whip cream, vanilla sugar, and cream stabilizer until stiff peaks form. Spread loosely on the cake. Sprinkle with the cooled desiccated coconut.