Preheat the oven to 350 degrees F.

In a large bowl, beat the eggs and then mix in the almond butter and cauliflower.

Next add in the coconut flour, baking soda, vanilla, coconut sugar and puree.

Mix well and then scrape into a baking pan.

Cook for 40-50 minutes or until a toothpick comes out cleanly from the center.

While the bread is baking, add the coconut milk and coconut sugar to a small sauce pan.

Whisk until the sugar dissolves and simmer for 30-40 minutes or until the mixture thickens and then take off the stove.

When the bread is done, let it cool.

While the bread is cooling, add the coconut flakes to a dry skillet and cook until the coconut is toasted. Watch that it doesn't burn by stirring constantly. Set aside.

When the bread has cooled, turn it over onto serving plate.

Pour ¾ of the caramel over the bread then sprinkle the toasted coconut on top.

Finish by drizzling the rest of the caramel over the coconut.

Slice and eat!