1 1/2 cups flaked coconut (rind)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried parsley
1/8 teaspoon garlic powder
1 egg
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8-inch pan.
In a large bowl, mix together coconut flour, baking powder, baking soda, salt, nutmeg and garlic powder. Cut in butter or margarine until mixture resembles coarse crumbs. Mix together flour/water until evenly blended. Stir in parsley, milk, egg, oil, vanilla extract and cinnamon. Pour batter into prepared pan.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes. Refrigerate overnight.