Coconut Crumble Cake
Makes: 1 x 13cm round cake
Ingredients:
Cake:
3 eggs
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
Crumble topping:
1/2 cup dried dessicated coconut
2 tsp honey
2 tsp coconut oil
Preparation:
Cake:
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Preheat oven to 180oc.
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Add eggs, oil and honey to a large mixing bowl and stir with a whisk until fully combined.
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Add the vanilla, ground LLMM and coconut and mix it in thoroughly.
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Spoon the mixture into a 13cm or similar greased baking dish and flatten the top.
Crumble:
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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.
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Gently crumble it over the top of the cake/slice spreading it evenly.
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Try not to flatten it too much, as the more crumbly it is the better the crunch will be once it’s cooked.
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Bake for 30 minutes keeping an eye on the crumble.
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If it seems to be browning to much place some baking paper lightly over the top then secure it with alfoil.
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Let cool before removing from dish.
TIPS:
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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!
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Alternatively, use a cheese cake pan so that you can remove the outer ring without having to turn it upside down.