Add the soft unsalted butter, the eggs and the caster sugar to a large mixing bowl. Stir the ingredients well and then add the almond powder, the grated coconut and flour.

Stir well again into a sticky cake batter. Pour in the tepid whole milk and the drops of almond extract. Also season with a pinch of salt.

Combine all the ingredients in the bowl into a smooth and wet batter. Put it aside for 10 minutes to rest so that the almond and coconut flavors can develop fully. Then pour the frangipane batter in a rectangular baking dish of 7 inches by 8 inches (17,5 cm by 20 cm) lined with baking paper.

Bake the frangipane cake for about 40 minutes in a preheated oven at 320°F (160°C) until the center has set fully. Once the frangipane is baked, remove it from the hot oven and let it cool down fully in the baking dish. Then spread it with the apricot jam.

Combine the icing sugar and a tiny teaspoon of water into a smooth and white glaze. Stir well. Add more water if necessary. Don’t make it too runny!

Pour the glaze on top of the apricot jam.

Then let the glaze set fully at room temperature. That done, slice up the frangipane cake and serve.