1.Preheat oven to 160°C. Grease a 20cm ring pan, line base with paper; grease paper.
2.Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy, add egg yolks, beat until combined. Stir in half the sifted flour with half the milk, then stir in remaining flour and milk, stir until smooth. Spread into prepared pan, drizzle with warmed sieved apricot jam. Bake 20 minutes.
3.Meanwhile, make macaroon topping. Beat egg whites in small bowl until soft peaks form, gradually add sugar, beat until dissolved, fold in coconut and almonds.
4.Spread cake evenly with topping, bake further 20 minutes or until golden brown. Stand 5 minutes before turning on to wire rack to cool.
Keeping time: 2 days.Note