- Pre-heat the oven to 160C and line a bread tin using baking paper
- Mix flour, cornflour, and baking powder with sugar, coconut, and sugar in a large mixing bowl. In the middle, make a well and add the eggs, oil, avocado, lemon rind, and coconut milk. Whip until combined
- Pour into loaf pan and bake for about 50 minutes or until a knife inserted in the middle comes out clean. Let cool completely in the tin
- Make the icing
- Serve the cake with the icing and sprinkle the coconut flakes on top.
- Put the coconut cream into the refrigerator for 24 hours. Remove the firm top layer of coconut cream and place it in a large, wide bowl. (You should have approximately 3/4 cup).
- Mix the honey into the coconut cream. Refrigerate until required.