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
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Ingredients
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1 cup
self raising flour
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1/2 cup
almond meal
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1 cup
granulated sugar
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1 cup
shredded desiccated coconut
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2
large eggs
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1 teaspoon
coconut oil
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1 cup
coconut milk
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1 cup
fresh blueberries /2 tbsp desiccated coconut to garnish
Directions
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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
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Sift flour into a large bowl. Add almond meal, sugar and desiccated coconut. Stir to combine
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Whisk coconut milk , eggs and coconut oil in a jug until combined. Add to the dry ingredients and fold
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Fold the blueberries into the batter and pour into the prepared tin. Smooth the surface and sprinkle the extra desiccated coconut on top
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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
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