1. Heat the oven to 180C.
2. To make the cake, start by heating your coconut milk and pouring it over the oats we will use in the loaf cake. Leave the oats to soak for 20 minutes while you make the topping.
3. To make the topping, add all the ingredients to a small bowl and rub the butter into the dry ingredients with your fingertips until the mixture forms little buttery nuggets.
4. In a mixing bowl, add the sugar and butter and beat the mixture together until pale, fluffy and creamy.
5. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla.
6. Drain any unabsorbed/excess liquid off the soaking oats then add these to the butter mixture.
7. Sift the flour, salt, and baking powder into the same bowl, and gently fold everything together until the batter is well mixed and no pockets of flour remain.
8. Spoon half the batter into a standard bread/loaf tin. Scatter over your apples and berries and the flaked coconut. Gently pour a little extra batter as a border around the fruit, as I find any fruit that snuggles directly against the hot tin, can tend to burn. Cover the fruit with the remaining batter, and sprinkle over the oaty crumb topping.
9. Bake the loaf for about 50 minutes-1 hour, depending on the shape of your loaf tin. You can start checking your cake with a skewer for about 45 minutes. The cake will naturally be quite gooey, but you should see no flecks of uncooked cake batter on the skewer. Turn the cake out upside down onto a plate before quickly transferring to a wire rack with the crumble topping facing upwards. For easy slicing leave to cool completely before cutting.
10. You can cut this while warm, but it will be a lot messier!

Happy cooking x