Preheat oven to 350 degrees
In large bowl combine flour, shredded coconut (not toasted), baking powder, baking soda, stevia, psyllium husk, until mixed.
Add eggs and lemon mixing well with wooden spoon.
Pour batter into prepared pan and bake for 30 minutes or until golden brown or inserted toothpick comes out clean.
Remove from pan and cool completely before you add icing and toasted coconut.
~~Icing~~
With hand mixer blend – cream cheese, yogurt, lemon and sweetener until well combined and smooth.
Add food coloring and blend.
Frost cake and sprinkle with Toasted Coconut.
~~Toasted Coconut~~
Heat in small skillet to med/low shredded coconut until golden brown.
Remove, let cool and sprinkle on top if icing on cake and serve with your favorite warm cup of tea.
Notes
*if using coconut sugar make sure to recalculate your carb count.
** if you freeze your lemon and grate the whole lemon while frozen you can use this in the recipe.
I freeze 3 lemons and then grate them up and keep in the freezer for using in recipes