Coconut Bread |
Favourites 39

Prep Time: 10 Minutes | Cooking Time: 60 Minutes

Serves 2


  • 280g  whole grain spelt flour

  • 2 tsp baking powder

  • 2 tsp cinnamon

  • 130g  desiccated coconut

  • 75g  goats' or vegan butter, plus extra for greasing

  • 150g  agave syrup

  • 2 eggs

  • 300ml brown rice milk

  • 1 tsp vanilla extract


  1. Preheat the oven to 180°C

  2. Grease a small tin (19.8 x 8.5cm) with goats or vegan butter.

  3. Sift the flour, baking powder, cinnamon, and desiccated coconut in a bowl.

  4. In a separate bowl, cream the goat's butter with the agave syrup. Add the eggs, milk and vanilla, and then stir well to combine. Next, add the wet ingredients to the dry and combine.

  5. Transfer the mixture to a loaf tin and bake for about 1 hour. The loaf will rise slightly and should have a golden crust. To test whether it is cooked, insert the tip of a sharp knife or a skewer into the centre of the loaf. If it comes out clean, the loaf is ready. Cover the loaf with tin foil, if the top looks as though it is turning a little too dark but the centre is not yet cooked.

  6. Leave to cool in the tin for 10 minutes, then turn onto a wire rack to cool completely.

Recipe courtesy of Honestly Healthy by Natasha Corrett

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