• 3/4 cup coconut flour
• 1/4 cup lemon juice
• zest of one lemon, finely chopped
• 1/2 tsp sea salt
• 1tsp baking powder
• 8 eggs
• 1/4 cup natural sheep or goat yoghurt (optional)
• 1/4 cup desiccated coconut
• 1 cup organic butter (or use a mix of butter and coconut oil or almond oil for dairy free)
• 3/4 cup preferred sweetener e.g. brown rice malt syrup, honey or maple syrup.  I used honey for this one.
• 1tsp vanilla extract

Directions:

1. Preheat the oven to 170 degrees celsius or 340 Fahrenheit.
2. Add all the ingredients into a blender or thermomix.
3. Blend on medium for a minute or so until all the ingredients are well combined.
4. Taste the mixture.  And add more lemon juice or sweetener if you prefer it more lemony or sweet to cater for your needs.
5. Leave to sit for 5 to 10 minutes while the coconut flour fully absorbs.   While waiting grease or line your baking tin, approximately 23cm/9 inches wide.
6. Pour batter into the tin or cupcake cases and place in the oven for 20 – 30 minutes or when tested with a knife it comes out clean!
7. Allow to cool and ice or frost with this zesty lemon icing or leave as is!  Enjoy!

Notes:

• In warmer weather keep the cake in the fridge, especially if using the icing to prevent it from melting!
• For dairy free replace the butter with almond oil or coconut oil and leave the yoghurt out.
• Decorate with lemon icing / frosting, lemon or lime zest and / or toasted coconut flakes.