Preheat oven for 350F. In a large bowl combine the almond flour, coconut flour, baking soda, baking powder and salt. Mix well.
In a medium bowl beat 3 eggs together with a fork. Add coconut milk, lemon juice, vanilla, lemon zest, honey and melted coconut oil. Mix well.
Add the dry ingredients to the wet ingredients and mix until combined. Add the poppy seeds and mix till even throughout batter.
Line a loaf pan with parchment paper, Pour the bread batter into the loaf pan and spread so the batter is even all around. Baked for 50-60 minutes or until a toothpick comes out clean when inserted into the centre of the loaf. The top of the loaf may be slightly browned on the rough edges of the bread when done.
Remove the baked lemon bread from the oven and let cool completely.
When the loaf is completely cooled it is time to make the glaze. In a small bowl add the powdered sugar, unsweetened coconut milk and lemon juice. Mix until sugar is dissolved and the icing is smooth.
Pour over the lemon poppy seed bread and serve.
Store in a tightly sealed container for up to 3 days on the counter. If you would like to freeze the bread do so before glazing by wrapping it tightly in plastic wrap. Freezes well up to 2 months. Unthaw completely before glazing and munching!