1. Preheat the oven to 350°F.

2. In a mixing bowl add the eggs, maple, vanilla, and avocado oil (but save some oil for greasing the cake pan). Whisk well until fluffy.

3. In a separate bowl, stir together almond flour, baking powder, and cinnamon, stir to combine.

4. Pour the wet ingredients into the dry ingredients and stir until no lumps remain.

5. Use a spatula to pour the mixture into the bundt cake pan and smooth the top for an even layer.

6. Transfer the cake pan to the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. While the cake is in the oven, make the glaze and toppings. In a small saucepan add the coconut cream along with the coconut sugar and sea salt. Heat on low-medium and stir until the sugar has dissolved, make sure that the coconut cream is not boiling, about 2 minutes.

8. Remove from heat and slowly add the coconut flour; stir until well combined and no lumps remain. The coconut cream should be liquidy but not runny. Set aside to cool. Toast the coconut by placing it onto a baking tray and baking it in the oven for 3-5 minutes until toasted. Chop pecans.

9. When the cake is ready, allow it to cool in the pan for 10 minutes before flipping onto a plate, gently tapping the pan to help it release.

10. Drizzle the glaze over the cake and top with the coconut and chopped pecans. Slice and enjoy!