Preheat the oven to 180C/375F degrees.
Grease and line two 8 inch springform cake tins with parchment paper.
In a large mixing bowl, whisk the butter until soft, light and creamy.
Add the allulose and whisk until smooth.
Whisk in the eggs, one at a time.
Add the coconut flour, coconut milk, salt, baking powder, desiccated coconut and lemon juice and whisk until smooth.
Spoon the cake batter evenly between the two baking tins and bake for 30-40 minutes until the cakes are golden and firm.
Remove from the oven and set aside to cool.