Lemon & Coconut Almond cake

Zesty sweet easy for sunday baking,

Tastes so good and a great way to use up old lemons.

As always the kids will love this also.

8 tbsp unsalted butter

3 Eggs

1 tsp vanilla extract

1/3 cup coconut sugar

1/3 cup Maple Syrup

1 cup almond meal

1/2 cup Cassava or Tapioca flour

1/4 tsp sea salt

1 tsp baking powder

1/4 cup desiccated coconut

1/3 cup freshly squeezed lemon juice

1 1/2 tsp lemon zest (1 large lemon)

*optional Icing sugar - glaze or dusting

1. Preheat oven to 180°C/350°F (160°C fan). Grease a loaf pan or line with baking paper

2. Melt butter – Place the butter in a saucepan on medium heat for a couple of minutes until melted.

3. Wet ingredients – Add eggs, vanilla, maple, coconut sugar, lemon juice and whisk until combined.

4. Dry ingredients – Add almond meal, cassava or tapioca, salt, baking powder, coconut and lemon zest. Whisk until combined.

5. Bake 40 minutes – Pour into pan. Sprinkle over icing sugar. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.

   *optional dust or glaze with icing sugar.

6. ENJOY!!!!