Coconut Bread Loaf with Coconut Milk
This Coconut Bread Loaf is soft, moist, light and fluffy. Made all in one bowl, using simple ingredients, its naturally sweetened, and so easy to make.
Servings 8 slices
Calories 374kcal
Ingredients
- 1 ¾ cups Spelt Flour
- 1 cup Desicated Coconut
- 1¾ cup Coconut Milk, Full Fat
- 1 cup Granulated Sweetener that measures like sugar
- 2 large Eggs (at room temperature)
- 1 tablespoon Fresh lemon juice
- 3 teaspoons Baking Powder
Instructions
- Preheat fan oven to 180 degrees C/360 degrees F.
- Mix Dry Ingredients: Add flour, desicated coconut, sweetener and baking powder into a large mixing bowl and whisk together until combined.
- Add Wet Ingredients: add eggs, coconut milk and lemon juice to dry ingredients and mix together with a spatula until a batter is formed.
- Prepare Baking Tin: line a rectangle loaf tin with baking or parchment paper (using a little oil or butter to help the paper stick). Pour in the batter, smoothing out the top so its evenly distributed/
- Bake: Bake in the oven at 180 C/360 F for 55 minutes until golden on top. All ovens are different so I recommend checking at 50 minutes. Poke a cake skewer into the centre of the loaf and if it comes out clean it is done.
- Cool: Let loaf cool in the tin to room temperature then remove from tin. Once it has fully cooled, slice into 8 pieces. Enjoy straight away or freeze slices in ziplock bags for later.
Notes
- Spelt Flour: white or wholemeal spelt flour may be used in this recipe. Alternatively, plain flour can also be used. I wouldn’t recommend using coconut flour as it works in different quantities.
- Coconut: Try and get the unsweetened desicated coconut so that it disappears into the cake whilst imparting that coconut flavour.
- Coconut Milk: Definitely go for full fat coconut milk as opposed to a low fat coconut milk as it will make the loaf more moist. You could substitute for coconut cream or coconut yoghurt in the same quantities but this will make the coconut bread more dense in texture and take away from of the lightness that the coconut milk creates.
- Lemon Juice: Fresh lemon juice is best, pips and seeds removed. However at a pinch you could use the lemon juice from that comes in a bottle. Though the fresh lemon juice does really lift the cake.
- Sweetener: I used lakanto monkfruit Golden sweetener which measures like sugar. You could also use granulated stevia that measures like sugar.
- Baking Powder: Make sure your baking powder is still good and not past its best. If you haven't used it in 6 months, time for a new one. Using old baking powder means the bread won't rise to form the nice dome shape
- Freezing: Slice cake and put into ziplock bags, then freeze for up to 4 weeks. Defrost on counter at room temperature, or microwave for 1 minute.
Nutrition
Calories: 374kcal | Carbohydrates: 29g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Fiber: 2g | Sugar: 9g
