Lemon & Poppyseed Cake with Lemon Coconut Icing

Ingredients

• 2 cups almond meal/flour, (from blanched almonds)
• 2/3 cup coconut flour
• 1/4 cup arrowroot flour, or tapioca
• 1 tsp baking soda (bicarb)
• 1/4 tsp fine sea salt
• 250g peeled zucchini, (chop the zucchini flesh into cubes)
• 1/2 cup vanilla coconut yoghurt
• 1/3 cup honey (unprocessed)
• 2 Tbsp fine lemon zest
• 3 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 tsp vanilla extract (organic)
• 2 Tbsp poppy seeds
• LEMON COCONUT ICING:
• 1/2 cup coconut cream, (a thick brand, I use Ayam)
• 1/4 cup solid coconut oil
• 2 Tbsp ghee, (if you don't tolerate, replace with coconut oil)
• 2 Tbsp honey (unprocessed)
• 1 tsp fine lemon zest
• 1 Tbsp lemon juice
• 1 1/2 - 2 tsp arrowroot flour
• Pinch fine sea salt