Vickys Coconut Crunch Cake Recipe

Name: Vickys Coconut Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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!

732

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 100 grams gluten-free oats, 100 grams dessicated/flaked coconut, 60 ml agave nectar or maple syrup, 4 tbsp liquid coconut oil, and more.

Yes, Vickys Coconut Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Coconut Crunch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions