Makes 1 loaf

You will need:

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

The syrup

1/4 cup honey

1/4 cup of lemon juice

Preheat oven to 180 degrees

Grease 1 Loaf tin (you can use baking paper if you wish )

Cream the butter and sugar with an electric mixer until light and fluffy 

After 5 minutes slowly add the eggs one at a time (beat well after each addition) and the lemon zest

Sift the flour, baking powder, baking soda, and salt in a bowl

In another bowl add 1/4 cup lemon juice,the yoghurt, and vanilla

Add the flour mix and wet mix alternatively to the batter, beginning and ending with the flour

Pour into the tin and bake for 45 minutes to an hour until cooked

While the cake is baking you can make the syrup

Add the honey and lemon juice to a medium sized saucepan 

Bring to the boil and turn down to a slow simmer for 10 mins 

Take off the heat and and set aside

When the cake is done let cool for a few minutes then make a few little holes with a skewer and pour the syrup mix over