I've adapted this recipe from coconut bread at Nourishing Days. It is very moist and custardy and reminds me of lemon pound cake that I used to get at Starbucks. The mellow, slightly sweet flavor of the coconut flour blends nicely with the tangy lemon.
Lemon Pound Cake3/4 C coconut flour
1/2 tsp. salt8 eggs
1/4-1/2 C honey1/2 C grapeseed oil
2 lemons zested and juiced1 T vanilla extract
Whisk the wet ingredients together first.
Add the coconut flour and salt, mixing thoroughly. The coconut flour soaks up the liquid very quickly and clumps, so a lot of smoothing with a spatula is necessary. But the work is worth it!
Let cool before slicing.