1 1/2 cup almond meal
1 cup shredded coconut
zest from 2 lemons
2 tsp baking powder
1 vanilla bean
juice from 2 lemons
1/2 cup agave syrup
2 tbsp melted coconut oil
1/4 cup unsweetened non-dairy milk, coconut or almond
Preheat oven to 170 C.
Mix all the dry ingredients in a medium size bowl and in a separate bowl mix the wet ingredients.
Then pour the wet ingredients into the bowl with dry ingredients and stir to combine.
Pour the cake dough into a round cake tin covered with baking paper and bake the cake for 30 minutes.
Remove the cake from oven and let it cool before serving with coconut whipped cream.