- Step 1
Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of a 11cm x 22cm (base measurements) loaf pan.
- Step 2
Combine flour, desiccated coconut, coconut sugar and seeds in a large bowl. Whisk eggs, coconut cream, maple syrup, oil, lemon rind and juice in a large bowl until combined. Add to dry ingredients and stir until combined. Spoon into prepared pan. Bake for 55 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a wire rack. Serve with butter if you like.
You can freeze the cooled cake, wrapped in plastic wrap and foil, for up to 1 month. Thaw on kitchen bench. Coconut palm sugar can be found in health stores or in the health food aisle of supermarkets