Lemon Coconut Cake

3 eggs
1/2 cup plain yogurt
1can coconut milk
1/2 cup sugar

1 teaspoon almond extract
zest of 1 lemon

1 cup coconut flour
1 cup brown rice flour

1 teaspoon baking powder

1teaspoon xanthan gum

1 cup milk or soy beverage

1/2 teaspoon salt
juice of 1 medium lemon

preheat oven to 350°F

Grease and flour a bunt or cake pan.

Coconut flour, rice flour xanthan gum, lemon zest, pectin, salt and baking; mix ingredients thoroughly.

 In a separate bowl combine the rest of the ingredients and beat them together.

Combine wet and dry ingredients and beat until you have a thick smooth batter.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; let cool completely. Top with lemon glaze recipe below

Lemon glaze

1/4 cup lemon juice

1 1/4 cup icing sugar

4 tablespoons toasted coconut

Blend together and pour over cake and sprinkle with toasted coconut