- 240 ml of almond milk ,at room temperature
- 210 g of white flour ,sifted
- 125 g of coconut sugar
- 80 g of desiccated coconut
- 80 g of coconut oil
- Zest of 4 lemons
- 2 tbsp of lemon juice
- 1 tsp of baking powder
- ¾ tsp of baking soda
Heat the oven to 180°C. Line a 1kg / 2lb tin with baking paper. In a bowl,whisk softened coconut oil and sugar together with an electric whisk.
Add in the lemon zest, lemon juice and room temperature plant milkand mix well with a spatula. Next, add in the desiccated coconut.
In another bowl, mix the flour with the baking powder and baking soda.Next, fold in the flour into the wet ingredients and mix well, then transfer thebatter to the prepared baking tin.
Bake for about 45 mins, until a toothpick comes out clean and the top isnicely browned. Allow to cool completely before serving.
Once cool you may wish to sprinkle the cake with some icing sugar (optional).