This cake is delightful! Light, moist and beautifully zingy! It also happens to be dairy free so suitable for lots of people. Using a simple method it’s easy to make while still being very impressive in appearances and taste.
Preheat the oven to 160C fan forced. Grease and line a 25cm cake tin.
Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder and sea salt. Add the coconut and mix through.
Mix the wet ingredients: In a separate large bowl whisk together the eggs, oil, yoghurt, lemon, rice malt syrup and coconut sugar.
Add the dry ingredients to the wet ingredients and mix until just combined. Pour into the prepared cake tin and bake for 40-45 minutes, until golden brown and a cake tester comes out clean. Allow to cool slightly in the tin before transferring to a while rack to cool completely.
Top with either lemon icing or lemon glaze. Recipes of which can be found easily on the internet. We opted for a lemon icing here but it works beautifully with both.