Michael van de Elzen: Honey-soaked lemon cake

Ingredients

• 115 gm butter
• 1 cup of coconut sugar
• 2 large free range eggs at room temperature
• 1/3 cup finely grated lemon zest
• 1 1/2 cups of flour
• 1/4 cup of threaded coconut
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1/4 cup of freshly squeezed lemon juice
• 3/4 cup of natural yoghurt
• 1 teaspoon of pure vanilla extract
• 1/4 cup honey
• 1/4 cup of lemon juice