Cake: In a large mixing bowl, whisk the eggs and xylitol until smooth then slowly add the oil and mix until well combined.

Add the yogurt, lemon juice, lemon zest, and baking soda. Mix with a wooden spoon.

Add the flour, desiccated coconut, pistachios and salt. Mix well.

Bake for 45 minutes until your cake tester comes out clean.

Set aside and wait for the cake to cool down.

Frosting: Mix the yogurt, cream cheese, powdered sugar, and lemon juice until well combined. Leave in the fridge until the cake has cooled down.

Spread icing over the cooled cake and sprinkle the pistachios over.