This cake is a delicious combination of lemons, almonds, raspberries and coconut topped with tangy cream cheese frosting, lemon curd and more toasted coconut. It's completely refined sugar free!
In a medium bowl, whisk together the flour, baking powder, ground almonds, desiccated coconut and sea salt. Set aside.
1. Golden caster sugar can be found in the baking section of most supermarkets or online but if you can't find it feel free to substitute with refined white caster sugar.
2. Substitute with equal amounts of vanilla extract if you don't have vanilla bean paste.
3. To make toasted coconut thread place coconut thread in a dry frypan (skillet) over medium heat and cook, stirring regularly, for about 5 min or until it starts to brown. Watch it closely because once it starts to brown it can burn easily.