• Preheat the oven to 300 degrees Fahrenheit. Lightly grease a 1-pound loaf pan, and line it with parchment paper, leaving the paper taller than each side of the pan (see photo). The ends of the pan do not need to be lined.
  
• Place the coconut flour into a medium-size bowl. Sift the baking soda into it, add the sea salt, and stir the three together. Set aside.
• Place all remaining ingredients into the work bowl of a food processor (or use a hand mixer).
• Blend until well mixed. Add the baking soda mixture and mix again, briefly but thoroughly, 8-10 seconds.
• Pour into prepared pan and bake in preheated oven until toothpick inserted into center comes out clean or with a teeny moist crumb adhering. Check first at 1 hour for loaf pans. For 9" cake pans, check first after 30 minutes.
• Cool on rack and serve. Use the parchment paper as handles: free the ends of the cake with a metal, offset spatula or knife; then pull up on the paper to easily remove your cake for slicing.

Optional Streusel Topping (nice for coffeecake if serving for brunch; nuts are optional)

• Place flour, coconut sugar, coconut oil and sea salt into food processor. Blend, pulsing to begin with, for at least one minute, until the flour and sugar change color just slightly as they begin to absorb the fat. The mixture will be powdery, not yet clumping together.
• Add optional macadamia nuts and pulse until nuts are in smaller pieces.
• Top cake with about half the topping (or a pie with all of it), pressing down slightly so topping sticks to itself. (Reserve any leftover for other uses, such as topping muffin batter before baking!)
• Proceed with baking the main recipe.