Pre-heat your oven to 350°F (180°C) then generously grease a mini bundt bunt tin, or a 5 x 9-inch loaf tin, with coconut oil or ghee. Set aside.

In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well then set aside.

In a separate medium bowl, whisk together the coconut milk, maple syrup, lemon juice and zest, eggs, coconut oil, and vanilla. Whisk until combined.

Add the wet mixture into the dry, then, using a spatula, fold until all of the wet ingredients have been absorbed. Allow the batter to rest for 10 minutes. This will ensure the coconut flour has time to absorb the liquid in the batter.

After 10 minutes gently fold in the berries, being careful not to burst them as they will bleed.

Divide the batter evenly between the mini bunts, or transfer it to your prepared loaf tin.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool for about 10 minutes before gently turning out onto a wire rack to cool fully.

while the cake is cooling, prepare the glaze.

Glaze: In a small bowl whisk together the coconut cream, ghee, Lakanto Maple Syrup, lemon juice, and zest. For a runny glaze set aside at room temperature. For a thicker glaze set aside in the fridge until the pound cakes have cooled fully.

To assemble the cakes: Once the cakes have fully cooled, generously drizzle over the glaze. Then garnish with additional lemon zest and lemon sliced if desired. Serve and enjoy!

Cover and store the cakes in the fridge for up to 4 days. They can also be frozen for up to 8 weeks.