Freefrom Coffee and ground almond cake with coconut and pecan icing

Ingredients

• 50g / 2 oz dairy-free spread (or coconut oil or butter)
• 100g / 4 oz pale muscovado sugar
• 2 shots / 100 ml strong expresso coffee
• 4 eggs
• 50g / 2 oz ground almonds
• 50g / 2 oz rice flour
• 50g / 2 oz coarse maize flour
• 2 heaped tsp gluten and wheat free baking powder
• 200g / 7 oz coconut oil
• 100g / 4 oz dark muscovado sugar
• 2 scant tbsp Cointreau, Amaretto, Grand Marnier or strong coffee
• approximately 30 pecan nuts