Coconut Crumble Cake
Makes: 1 x 13cm round cake
1/3 cup coconut oil
1/3 cup raw honey
½ tsp vanilla powder or similar
2/3 cup LLWF Nut Free Bread mix - Ground fine
1 ½ cups dried fine dessicated coconut
1/2 cup dried dessicated coconut
2 tsp honey
2 tsp coconut oil
Preheat oven to 180oc.
Add eggs, oil and honey to a large mixing bowl and stir with a whisk until fully combined.
Add the vanilla, ground LLMM and coconut and mix it in thoroughly.
Spoon the mixture into a 13cm or similar greased baking dish and flatten the top.
Prepare the crumble topping by adding all ingredients to the same mixing bowl and rub the oil and honey into the coconut with your fingertips until it resemble bread crumbs.
Gently crumble it over the top of the cake/slice spreading it evenly.
Try not to flatten it too much, as the more crumbly it is the better the crunch will be once it’s cooked.
Bake for 30 minutes keeping an eye on the crumble.
If it seems to be browning to much place some baking paper lightly over the top then secure it with alfoil.
Let cool before removing from dish.
To get it out of the dish without losing the crumble I found it best to place a paper napkin over the top of it so that when you turn it upside down it doesn’t fall off and make a mess!
Alternatively, use a cheese cake pan so that you can remove the outer ring without having to turn it upside down.