Paleo Coconut Lemon Cake

Preheat oven to 180°C (350°F).

Break eggs and set 2 egg whites aside.

Combine 2 egg whites, all the egg yolks, honey, oil, nut butter, lemon zest and juice.

Mix coconut flour with baking soda. Start adding the flour little by little to the wet ingredients while you keep whisking.

Use a hand mixer to beat the reserved egg whites into a foam. Add little by little to the batter and fold in carefully using a silicone spatula.

Transfer mixture into a tray covered with baking paper. Bake for about 20–22 minutes. Let cool completely before cutting.