I think this is the month of Dutch specialties  Yes, I will be posting an other one, which I baked but I haven't posted.  Already this post is 1 day late, This is a very delicious cake I baked,  so say our customers (@home!!), and they recommend my cake to our friends as well, My kids have been praising me so much, they just loved the coconut in it.., If your coconut maniac like me you will just love this, I myself couldn't resist eating it.

EGGLESS AND VEGAN DANISH CREAM CAKE - DROMMEKAGE FRA BROVST
Recipe source : Diana's Desserts

INGREDIENTS:

FOR THE TOPPING 
100 grms dessicated coconut
225 grms of brown sugar
1/4 cup powdered oats
1 tbsp coconut oil

METHOD:
Preheat Gas Mark 4 / 180 C**
Grease a baking 8 - 9'' square or round tin with parchment paper and keep it ready.
Take all the dry Ingredients in a large bowl both the flours, baking powder and baking soda, sieve them all well together and keep aside.
.In an other bowl take coconut milk, vanilla essence, oil, Apple cider and coconut sugar, beat them all until well combined.
Immediately start adding the dry Ingredients in little quantities, until all of them is incorporated completely.
Pour this batter into the tin and bake for 20 - 25 minutes ***, until well baked or a tooth pick inserted comes out clean.
Meanwhile when it is baking make the topping and keep it ready.
Once the cake is ready remove it from the oven, leave the oven to 200 degree / Gas mark 5.
Spread the topping on top of the baked cake, put it back into the oven and bake it for an other 10 minutes, Remove it from the oven cut it into squares and serve it.

This total is not exactly a Danish cream cake, I have changed to my liking as this was a  challenge, we have made it Eggless according to the challenge.  To make it more healthier I have used Barley flour.  If you want the real Danish cream cake, check the link above and make this wonderful cake.  You will definitely love it.

VARIATION AND NOTES:
*I have used Barley flour for healthy baking you can just substitute with plain flour which might have a superb  texture and won't
** I baked this in Gas mark 3, as always I say my oven gets too hot and burns loads of my baking!!
*** As I baked it in lower Gas mark, I had to bake it for around 30-35 minutes.

VERDICT:
The cake was bit chewy, but very delicious, If you love coconut, this is the cake for you, My kids really loved it so much, I had never seen my children eating dessert immediately after food, they ate promptly and recommended to my friends too...
something new and something you should know...
I have used coconut palm sugar, which is not too sweet, it  was quite expensive, I started searching about this product and I have come to know much about it, I will do a post about this soon.., After that you can decide do you want to use it or not, I thought I could recommend it  to people with diabetes, even though it has low GI Index, it is high in fructose, as Googling I found out that sugar is sugar, and use it less is good.  This has a Caramalized taste, It is not too sweet, so your cake will not be too sweet, you can substitute ordinary sugar, brown sugar, caster sugar etc.., It is golden brown in colour and is unprocessed.

Sending this also to Anu's Healthy Recipe Substitution event
and Bake fest #16 of Vardhini's hosted by surabhi of My cook book

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