Vickys Coconut Crunch Cake

• 100 grams gluten-free oats
• 100 grams dessicated/flaked coconut
• 60 ml agave nectar or maple syrup
• 4 tbsp liquid coconut oil
• 1 tsp vanilla extract
• 1/4 tsp nutmeg
• 245 grams gluten-free/plain flour (1 & 3/4 cup)
• 2 tsp baking powder
• 1 tsp baking soda / bicarb
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pinch salt
• 50 grams granulated sugar (optional for extra sweetness)
• 270 ml light coconut milk
• 4 tbsp agave nectar / maple syrup
• 2 tbsp liquid coconut oil
• 2 tsp vanilla extract
• 1 egg replacer for 1 egg (I used my own recipe egg replacer for gluten-free baking, linked below, mixed with 1 tbsp oil and 1 tbsp coconut milk)
• 1/2 tsp xanthan gum

1. Preheat oven to gas 4 / 180C / 350F and grease a loaf tin
2. Pulse the oats slightly in a blender to break them down a little then add them to a bowl with rest of the topping ingredients.
3. Mix and set aside
4. Combine the dry ingredients in a bowl and the wet in another
5. Gradually add the wet to the dry and stir until smooth
6. Pour half of the loaf batter into the tin and spoon half of the topping over, then pour the rest of the batter on top and sprinkle the rest of the topping over
7. Bake for 40 - 45 minutes or until it tests done with a toothpick
8. Let it fully cool in the pan
9. Tastes like coconut crunch doughnuts!

oats, coconut, maple syrup, coconut oil, vanilla, nutmeg, flour, baking powder, baking soda bicarb, ground cinnamon, ground nutmeg, salt, sugar, light coconut milk, maple syrup, coconut oil, vanilla, egg, xanthan gum

Taken from cookpad.com/us/recipes/343595-vickys-coconut-crunch-cake (may not work)