Preheat the oven to 350°F and set the rack to the middle position. Line a 9x13 inch pan with parchment paper or thoroughly grease it with coconut oil and st aside.

In a medium bowl, whisk together all flours, baking soda and salt. If you’re using poppy seeds,whisk them in this bowl with the flour mixture. Set aside.

With the stand mixer and paddle attachment or in a large bowl with a hand mixer, beat coconut oil and honey for 3-4 minutes, scraping down sides. Be sure to beat for the full 3 minutes. Next, beat in eggs one at a time, beating well after each addition for 1-2 minutes. Mixture will be very wet and runny.

Add 1/3 of the flour mixture and beat well then add 1/2 the lemon juice and zest and beat again until combined. Then add another 1/3 of the flour mixture and beat well to combine. Add the rest of the juice and zest and beat well then finish by adding the last 1/3 of flour, beating until completely combined. Scrape down the bowl as needed.

Pour into the prepared pan. Bake for 28-30 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan completely before frosting, at least 1 hour.

To make the frosting, add the palm shortening and coconut oil to the bowl of your stand mixer or to a large bowl with a hand mixer. Beat for 3 minutes until combined. Add the honey, tapioca flour, vanilla and salt and bet well until fluffy. Finish with the lemon zest then spread onto baked cake. Serve right away. See notes for freezing the cake.