I prepared a honey-coconut-lemon cake.
You can use a variety of flour: wheat, spelled, rice, coconut. I used different ones.
Prepare a small form for the cake, grease and sprinkle.
2 large spoons of multi-flower honey
zest of one lemon (washed, scalded, preferably organic)
3/4 cup coconut milk
1 and 1/2 cup of sifted flour (any flour mix for me: 100 grams whole grain rice, 100 grams spelled cake, 50 grams coconut)
2 tablespoons of olive oil
1 and 1/2 teaspoons baking powder or 1 full teaspoon baking soda (when replacing baking powder with baking soda, I usually give it less)
Eggs (room temperature) beat with honey, add olive oil, coconut milk and lemon zest. Add the sieved flour gradually and mix into the mass, add baking powder or soda. Finally, pour the lemon juice. Mix. Pour the mass into the mold. Bake at 175 degrees C. for 50 minutes to a dry stick.
Take out your grandmother, cool down.
Prepare a yellow frosting:
2 large spoons of powdered sugar
a flat teaspoon of turmeric
2-3 teaspoons of lemon juice.
After mixing the ingredients, the frosting must have the consistency of thick cream, slowly flowing from a spoon. Pour grandmother like this.