Peel the kiwis and puree them with lemon juice in a blender. Stir the chia seeds into the kiwi puree and leave it to swell in the fridge for at least two hours, stirring once. The mixture should thicken and become jelly-like.
Grease a baking tin with coconut oil and dust it with gluten-free flour. Preheat the oven to 350°F.

Sift the flour into a bowl and mix it with desiccated coconut, a pinch of salt, baking powder, and baking soda. Melt the coconut oil, then whisk it with the raw cane sugar and vanilla extract.
Combine the kiwi-chia jelly with the dry ingredients, then add the melted coconut oil mixture. Stir vigorously with a spoon until everything is evenly combined. For added color, stir in Matcha tea powder. If desired, fold in poppy seeds for texture. Spread the batter evenly into the prepared baking tin. Bake at 350°F for 30-35 minutes. Cover with parchment paper 10 minutes before the end to prevent over-browning.

After baking, let the cake rest in the oven with the door slightly open for 10 minutes. Cool for at least 30 minutes before slicing. Enjoy!