Method:
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Preheat the oven to 180 degrees. Grease and line the base of a spring form cake tin.
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In a bowl, whisk together the melted coconut oil and coconut sugar, then add the vanilla, yogurt and milk.
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In a separate bowl, sieve the flour, baking powder, bicarbonate of soda, spices and lemon zest in a separate bowl.
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Add these to the wet ingredients and stir well.
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Finally add the walnuts to the mix and pour the mixture into the cake tin.
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Bake for 45 minutes until the skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack. Set aside while you make the icing.
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Icing: In a bowl, add in the icing sugar, coconut yogurt and squeeze of lemon – whisk until you achieve a thick consistency.
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Once the cake has completely cooled, spread the icing on the cake using a spatula, topped with chopped pistachios. Allow the icing to sit and serve.
