Preheat oven to 180°C.
In a bowl mix together carrot, coconut, milk, curd, oil and vanilla.
In another bowl mix together maida, sugar, salt, baking powder, baking soda and egg replacer and mix well.
Add the dry ingredients to wet ingredients and mix it gently with a spoon.
Grease and line an 8" loaf pan and transfer the batter to the pan.
Bake the bread for one hour or until a tooth pick inserted comes out clean.
Remove from oven and let it sit for 10 minutes.
Remove bread from the tin and allow it to cool completely.
Place it on a serving plate.
Heat the palm sugar with a little water and when it melts and caramel forms, add 2 tbs of water and heat until it boils.
Pour it on to the bread evenly and top it with toasted coconut.
Slice it up and enjoy!