Lemon Cake



  • 250g flour
  • 50g shredded coconut
  • Juice and zest from one lemon
  • 240ml Ecomil coconut milk
  • 1 flax egg
  • 120g coconut oil, melted
  • 1 tbsp. baking powder
  • 1 tbsp. vanilla extract
  • 3 tbsp. poppy seeds




  1. Preheat oven to 180C (375F)
  2. Whisk together milk, oil, the flax egg, juice and zest from the lemon and vanilla.
  3. Add in flour (sifted works best, but it’s optional), shredded coconut, baking powder and poppy seeds and stir to combine.
  4. Grease a medium loaf pan and pour batter inside.
  5. Bake for 40-45 minutes or until you insert a toothpick in the center of the cake and it looks done. Time depends on your oven and also on the size of the pan.
  6. Enjoy!


Thanks to Consuelo for her recipe.

Find out more on her Instagram @earthly_taste