Preheat your oven to 170 C/ 350 F. Line a loaf pan with quality baking paper.
Melt the butter in a saucepan or microwave until the butter is soft and runny but not bubbling. Set butter aside and allow to cool for a few minutes. Meanwhile beat the eggs in a large bowl with electric beaters until light and frothy. Add the butter, lemon juice, zest, vanilla extract and coconut cream and whisk until combined.
Place the almond flour, coconut flour, dessicated coconut and baking powder in a clean bowl and stir to combine. Add the dry ingredients to the wet ingredients and beat again with the electric beaters to mix well.
Spoon the batter into the prepared cake tin and level with a spatula.
Bake in the oven for about 45 - 50 minutes until golden and cooked in the centre. You should be able to insert a skewer into the cake and pull it out clean. Allow the cake to cool in the tin.
Optional Glaze
Combine the lemon juice and the powdered sweetener in a small bowl and mix until smooth. Pour the glaze over the warm cake for it to absorb or leave it until the cake cools for a thicker more obvious glaze.
Notes
Store for 2-3 days on the bench or up to 5 days in the fridge. Cake can also be frozen. Use sweetener of choice and also adjust sweetness to suit your own taste.Omit the desiccated coconut for a more traditional lemon pound cake.Coconut cream can be switched for any milk or cream of your choosing.