Preheat the oven to 200 degrees Celsius (fan-assisted). Whisk the butter and sugar until light and white. Add the egg yolks to the sugar mixture one at a time. Whisk thoroughly between each egg yolk.
Add the juice and zest of half a lemon. Sift and add baking powder, vanilla powder and wheat flour, alternating with milk. Pour the cake into a springform tin (approx. 21 cm) and bake the cake for 15-20 minutes until almost fully baked.
Whisk the egg whites until stiff whilst sprinkling in the icing sugar. The meringue must be stiff and have an attractive sheen. Fold coconut flour into the mixture.
Turn the oven down to 150 degrees Celsius (fan-assisted). Spread Fynbo Premium Apricot Filling on the cake. Spray the meringue on the cake to form small peaks. Bake the cake for 20-30 minutes. If the top isn’t golden, it can be briefly put under the grill at the end.
Serve the cake cold. Decorate with edible flowers.