Moist Lemon Coconut Cake

This recipe uses the ingredients you listed to create the bright, yellow sponge shown in the second image.

The Batter: 3 eggs, 150g sugar, a pinch of salt, lemon zest, 80ml oil, 40ml lemon juice, 50ml milk, 200g flour, 15g baking powder.
The Finish: Apricot jam (for glaze), shredded coconut.

Prep the Base: Whisk the eggs, sugar, salt, and lemon zest until pale and thick.
Combine Liquids: Stir in the oil, lemon juice, and milk.
Add Dry Ingredients: Sift in the flour and baking powder; whisk until just combined.
Bake: Pour into a greased round pan and bake at 180°C for 30–35 minutes.
Decorate: While warm, brush the top with apricot jam and sprinkle generously with shredded coconut as shown in the image.

2. Chocolate Cake with Coffee-Cocoa Cream

This recipe creates the rich, dark sponge topped with sprinkles shown in the third image.

The Cake: 3 eggs, 150g sugar, 8g vanilla sugar, a pinch of salt, 120ml oil, 150ml milk, 230g flour, 20g cocoa powder, 15g baking powder.
The Topping: Chocolate ganache or cocoa cream and chocolate sprinkles.

Whisk: Beat eggs with sugar, vanilla sugar, and salt until light and fluffy.
Mix: Slowly pour in the oil and milk while whisking gently.
Sift & Fold: Sift together the flour, cocoa powder, and baking powder. Fold them into the wet mixture until smooth.
Bake: Pour into a fluted tart or cake pan (like the one pictured). Bake at 180°C for 25–30 minutes.
Finish: Once cool, spread a layer of coffee-cocoa cream or ganache over the top and cover with chocolate sprinkles.

As shown in your first image, this classic layered dessert is perfect for using leftover coffee.

Layer 1: Ladyfingers briefly dipped in strong espresso.
Layer 2: A thick layer of mascarpone cream (whipped mascarpone, cream, and sugar).
Top: A heavy dusting of unsweetened cocoa powder.