In a medium bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir to distribute.

Drizzle in the coconut oil and stir until crumbles form.

Stir in the milk until a dough forms.

In the bowl, knead the dough 5-7 times until smooth. Cover and set aside for 15 minutes for the gluten to relax.

In a saucepan, combine brown sugar, corn starch, cinnamon, and salt. Stir to distribute.

Add in the coconut milk, stirring until smooth. Place over medium-low heat and add the coconut oil.

Bring to a boil, stirring regularly, until sticky.

Add the chopped pecans and stir. Cook for an additional 30 seconds.

Remove from heat and allow to cool.

Preheat oven to 350°F/175 C. Grease or line a small baking tin with parchment. Recipe is demonstrated in a 5”/12.5cm springform round tin, but can be made in something larger, though is best with something to support the sides and contain any leaking filling.

On a lightly floured surface, roll dough into a rectangle about 4” x 10”/10cm x 25cm.

Spread the filling into an even layer over it, reaching almost to the edges.

Roll into a spiral starting on a long edge.

Once rolled, cut in half lengthwise and twist the two pieces together, keeping the cut open edges mostly up.

Twist dough back on itself so that the ends are tucked in, and it forms a round. Place in the lined baking tin.

Baking for 20 minutes until the edges of the dough are golden brown and it holds its shape when poked.

Allow to cool for at least 10 minutes before eating.

Best the same day.