Preheat oven to 350 degrees.
In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt. Set aside.
To make the crumb topping, add 3 TBSP of flour, 1/2 tsp cinnamon, 1/4 cup coconut sugar, 1/4 cup coconut flakes, and 3.5 TBSP melted and cooled coconut oil to a small bowl and mix together until crumbly. Set aside.
In a medium bowl, whisk together the eggs, applesauce, room temperature coconut milk, and vanilla. Pour in melted and cooled coconut oil and whisk to combine. Finally, add in coconut sugar and mix thoroughly.
Add the wet ingredients into the bowl of flour and combine. Fold the mixture until thoroughly combined, but be careful not to over-mix.
Pour the cake batter into a lightly (coconut oil) greased 8x8 pan.
Add crumb to the top of the batter, making sure it is evenly distributed.
Bake for 25-30 minutes, until edges and coconut shreds are golden, and a knife inserted in the center comes out clean.