Make Ahead

Blueberry and Coconut Loaf

July 22, 2014
1 Ratings
  • Makes 1 loaf
Author Notes

I adapted this recipe from an Australian site, and ever since I keep doing this loaf because it is so easy and quick to prepare! The coconut provides such a silky texture and the blueberries all their freshness. A winning combination! —bonheurcuisine

What You'll Need
  • 1 cup self raising flour
  • 1/2 cup almond meal
  • 1 cup granulated sugar
  • 1 cup shredded desiccated coconut
  • 2 large eggs
  • 1 teaspoon coconut oil
  • 1 cup coconut milk
  • 1 cup fresh blueberries /2 tbsp desiccated coconut to garnish
  1. Preheat oven to 160 º C / 325 ° F. Grease and line a 2 1/2 " deep, 4" x 10" inch (base) loaf baking tin. Allow the lining to hang over 1" on the long sides of the tin
  2. Sift flour into a large bowl. Add almond meal, sugar and desiccated coconut. Stir to combine
  3. Whisk coconut milk , eggs and coconut oil in a jug until combined. Add to the dry ingredients and fold
  4. Fold the blueberries into the batter and pour into the prepared tin. Smooth the surface and sprinkle the extra desiccated coconut on top
  5. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Allow to stand for 10 minutes and unmold on a rack to cool

See what other Food52ers are saying.

  • bonheurcuisine
  • Nancy
  • Sarah
  • MB

5 Reviews

Sarah September 28, 2018
Love it!! Made it twice this week already! ❤
MB December 9, 2015
What kind of coconut milk? Can almond or cashew be substituted?
bonheurcuisine July 23, 2014
Yes Nancy, shredded dissecated coconut, I will edit the recipe!
Nancy July 23, 2014
This sounds wonderful and I want to try it soon. One question, should the coconut be finely ground?
bonheurcuisine July 22, 2014
Thanks Suzanne! I know it us one of your favourites! ;)