Oatmeal Coconut Cake| Dairy-free, Gluten-free

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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)