Apricot coconut cake with macaroon topping

90g butter
2tsp grated lemon rind
1/2 cup caster sugar
2 egg yolks
1 cup SR flour
1/2 milk
2 tbls apricot jam

topping-
2 egg whites
2 tbls coconut
1/4 cup ground almonds.

Grease ring pan.
Cream butter, rind and sugar until fluffy, add egg yolks, beat till combined.  Stir in half the sifted flour and half the milk then remaining flour and milk. Pour into pan and drizzle with warm jam.  Bake in mod slow oven for 20 mins.

Topping-
Beat egg whites till soft peaks, gradually add sugar beat until dissolved, foldin coconut and almonds.