Preheat oven to 350°Grease a 9×13-inch baking pan and set aside.

For cake: In a medium bowl, whisk together almond flour, baking powder, baking soda and salt. In a large liquid measuring cup whisk eggs, vanilla and coconut cream until well combined.

In a large bowl, with an electric mixer on medium speed, beat ½ cup butter and 1 cup xylitol until smooth and fluffy, about 4 minutes. Alternately add the flour mixture and egg mixture to the butter, beginning and ending with the flour mixture.

For topping: In a blender, pulse oats, 1 cup xylitol, pecans, 3/4 cup butter and cinnamon until texture resembles a coarse meal.

To assemble cake: Spread two-thirds of the batter into the prepared pan. Sprinkle half the topping over batter and lightly swirl with a knife to create pockets of topping within the batter.

Spoon remaining batter over topping, and sprinkle evenly with remaining topping. Bake until a knife inserted in the center comes out clean, about 40 minutes. Cool cake in pan set over a wire rack. Serve warm or at room temperature. Makes 12 servings.