Step-by-Step Guide to Prepare Super Quick Homemade Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Simple Way to Prepare Homemade Vickys Coconut Crunch Loaf Cake GF DF EF SF NF. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Vickys Coconut Crunch Loaf Cake GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Coconut Crunch Loaf Cake GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Coconut Crunch Loaf Cake GF DF EF SF NF estimated approx 1 hour.

To begin with this recipe, we have to first prepare a few components. You can have Vickys Coconut Crunch Loaf Cake GF DF EF SF NF using 21 ingredients and 8 steps. Here is how you can achieve it.

Tastes lovely spread with raspberry jam!

Ingredients and spices that need to be Make ready to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:

  1. Topping
  2. 100 grams gluten-free oats
  3. 100 grams dessicated/flaked coconut
  4. 60 ml agave nectar or maple syrup
  5. 4 tbsp liquid coconut oil
  6. 1 tsp vanilla extract
  7. 1/4 tsp nutmeg
  8. Cake
  9. 245 grams gluten-free / plain flour (1 & 3/4 cups)
  10. 1/4 tsp xanthan gum if using GF flour
  11. 2 tsp baking powder
  12. 1 tsp baking soda / bicarb
  13. 1/2 tsp ground cinnamon
  14. 1/4 tsp ground nutmeg
  15. 1 pinch salt
  16. 50 grams granulated sugar (1/4 cup, optional for extra sweetness
  17. 270 ml light coconut milk (1 & 1/8 cups)
  18. 4 tbsp agave nectar / maple syrup
  19. 2 tbsp liquid coconut oil
  20. 2 tsp vanilla extract
  21. 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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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Ultimate Vickys Coconut Crunch Loaf Cake GF DF EF SF NF. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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