For the sponge cake: Beat the egg whites until stiff peak.

In another bowl, beat the egg yolks and sugar until ribbon stage. Add in milk and oil, mix well.

Then add in meringue, fold it gently. Pour the batter in lined baking tray, tap the tray few times to release the air bubbles. Bake in preheated oven at 170C, bake for 15-18 minutes.

Let the cake cool completely then cut into the shape you want.

For the buttercream, beat the butter until fluffy and pale, then add in icing sugar. (If is too thick, you can add some water)

To assemble the cake, put some buttercream on one side of a cake, then sandwich it. Then put the buttercream around the side, dip in some shredded coconut (shredded coconut bake in oven at 160C, for 1 to 2 minutes)

Put some buttercream in piping bag, put it on top on a cake and add apricot jam in the middle. Enjoy!