I made this lemon coconut cake for Easter this year and it was absolutely divine. I love lemon and I love coconut so I was really happy with this creation.

2 lemons juiced and zested
3 eggs
1/2 cup coconut oil melted
1 cup greek yoghurt or coconut yoghurt for dairy free option
1 tsp vanilla extract
1 and 1/4 cup oat or almond flour
1/2 cup natvia sweetener or honey
2 tsp baking powder

3/4 cup greek yoghurt
1 Tbs honey
1 Tbs coconut flour

Preheat oven to 180 degrees and line loaf tin.
In a large bowl combine dry ingredients. In a separate bowl whisk the eggs, honey, oil, vanilla and lemon juice. All yoghurt. Add wet to dry ingredients and stir. Pour into tin and bake for 35-40 minutes until golden brown. Can check the inside with a knife or skewer.
Combine icing ingredients together. When cake is cooled, ice with yoghurt icing and leave in fridge until ready to serve. Happy baking

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