Preheat the oven to 350°F. Mist an 8×4-inch loaf pan, 2 smaller loaf pans, or 12-muffin cup pans with cooking spray and dust with flour. If using muffin papers, do not mist or flour.

In a large bowl, beat the butter with an electric mixer at medium speed until creamy. Gradually add the stevia, beating until light and fluffy. Add the eggs, one at a time, mixing thoroughly.

In a medium bowl, stir together the flour, coconut flour, baking powder, and Himalayan salt. Add the flour mixture to the creamed mixture alternately with the coconut milk, beating at low speed just until blended, beginning and ending with the flour mixture.

Stir in the lemon zest, the lemon juice, and 3 to 6 drops of the lemon essential oil, depending upon how intense you want the lemon flavor.

Spoon the batter into the prepared pan. Bake the larger loaf pan for about 1 hour or until a wooden toothpick inserted in the center of the loaf comes out clean. (Halve the time for the smaller loaf pans, but check them at 20 minutes; mini muffins take 15 to 20 minutes.) Let the tea bread cool in the pan for 10 minutes. Remove the bread from the pan and let it cool completely on a wire rack.

Place the cooled bread on a serving plate. Spoon the mixture evenly over the top, letting any excess drip down the sides. Stir together the lemon zest and honey to taste; sprinkle on top of the loaf, and serve.