Mango Snack Cake with Toasted Coconut Crumb (Gluten-Free, Vegan)

Directions

1. 1
   Preheat the oven to 375F.In a large bowl, mix together the cake ingredients into a smooth and thick batter.In a small pan on the stove lightly toast the shredded coconut until only slightly golden.**In a small bowl, mix together the coconut crumb topping until it gets clumpy.
2. 2
   Pour the mango cake batter into a greased 8x8 baking pan, sprinkle on the toasted coconut crumb evenly over top.
3. 3
   Bake the cake for about 20 minutes.
4. 4
   Let cool before slicing into squares.