Oatmeal Coconut Cake| Dairy-free, Gluten-free #Fallbaking #Snackcake #teacake #coffeecake

Follow me on: Instagram:   / thushara_mohan   Facebook   / aprilflowerarts   Ingredients for Oatmeal Coconut Loaf Cake: Pre-heat the oven at 350 ⁰F /180 ⁰C 2 cups (300g) Regular Rolled Oats (alternatives: instant/steel-cut oats, whole wheat flour/atta, refined flour/maida) Optional step: toast the oats at 400 ⁰F /200 ⁰C for 5-7 min or on stove top at med-high heat for 5-7 min. 1 cup (100 g) grated coconut (fresh or desiccated) 2 eggs (or ½ cup condensed milk or 3 tbsp flax seed powder dissolved in 1/3 cup water) 1 tsp Vanilla Extract and/or 2-3 drops of coconut essence (optional) 1/2 cup (100g) coconut oil (or any other cooking oil or butter) 2/3 cup (135g) regular sugar (or brown sugar/ coconut sugar/ stevia) ½ cup (120 ml) coconut milk (or regular milk/diary alternatives) 1 tsp. baking powder ½ tsp. salt Bake at 350 ⁰F /180 ⁰C for 50-60 min. (loaf pan) or 45-50 min. (round or square pan)