Preheat the oven to 160°C.
Cream the coconut sugar and oil in a food processor. Transfer to a bowl and mix in the yoghurt and eggs until combined.
In a separate bowl, sift the flour, baking powder, bicarbonate of soda and salt.
Pour the wet mix into the dry mix. Add the lemon juice, zest and vanilla. Mix gently the pour into a 20cm greased cake tin.
Bake in the oven for 50 minutes to 1 hour until the cake is cooked through.
Remove the cake from the oven and allow to cool. Heat the lemon juice and maple syrup drizzle on a low heat in a pot, then once it’s combined well pour over the cake and sprinkle over the desiccated coconut.