Lemon Yogurt Cake Update Recipe by Greg

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Ingredients

8 ounce coconut oil (at room temperature) plus more for pan
1/12 cup granulated sugar (divided)
4 large eggs (at room temperature)
1 tablespoon finely grated lemon zest (or more to taste)
1 teaspoon vanilla extract
2 ½ cup all-purpose flour (plus more for dusting pan)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ cup lemon yogurt (may substitute plain)
7 ounce finely ground unsweetened coconut flakes (may substitute ground nuts) easily accomplished in a food processor
½ cup freshly squeezed lemon juice
fresh berries (optional)