Slight tweak to the holiday favourite Banana and Oat Breakfast Cake. Combine 2 mugs of self raising flour with three quarters of a mug of rolled oats, a quarter mug of coconut, a mug of sugar, and a teaspoon of ground cinnamon. Mash two bananas with three eggs and 300ml cream. Combine the two mixtures gently and pour into a paper-lined 20 x 30 cm foil baking tray. Scatter a small handful of flaked almonds over the top and bake for 35-40 mins in a pre-heated 180ºC oven. Serve warm.