Vickys Coconut Crunch Loaf Cake GF DF EF SF NF
Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys coconut crunch loaf cake gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have vickys coconut crunch loaf cake gf df ef sf nf using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:
  1. Make ready Topping
  2. Prepare gluten-free oats
  3. Get dessicated/flaked coconut
  4. Prepare agave nectar or maple syrup
  5. Prepare liquid coconut oil
  6. Prepare vanilla extract
  7. Take nutmeg
  8. Take Cake
  9. Make ready gluten-free / plain flour (1 & 3/4 cups)
  10. Take xanthan gum if using GF flour
  11. Get baking powder
  12. Make ready baking soda / bicarb
  13. Take ground cinnamon
  14. Get ground nutmeg
  15. Take salt
  16. Get granulated sugar (1/4 cup, optional for extra sweetness
  17. Get light coconut milk (1 & 1/8 cups)
  18. Prepare agave nectar / maple syrup
  19. Get liquid coconut oil
  20. Get vanilla extract
  21. Take 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)
Instructions to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:
  1. Preheat oven to gas 4 / 180C / 350°F 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. Mix and set aside
  3. Combine the dry ingredients in a bowl and the wet in another
  4. Gradually add the wet to the dry and stir until smooth - - https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking
  5. 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
  6. Bake for 40 - 45 minutes or until it tests done with a toothpick
  7. Let it fully cool in the pan
  8. Tastes like coconut crunch doughnuts!

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