Cinnamon coconut bread

Serves: 12
Prep: 10
Cook: 50
Move over banana bread — coconut bread is another option. Beautiful served warm straight from the oven or toasted in a sandwich press. It takes just 10 minutes to prep this delicious creation and it's perfect to have as a snack or on the go when you meal prep for the week for work or school. This recipe is also great for those looking for a dairy or lactose free bread option, as it uses So Good Almond Milk. Check out our other dairy and lactose free recipes here.  

Looking for nutritious and dietitian approved recipes? Subscribe to Recipe of the Week to stay up to date with our latest recipes. 

Ingredients

  • 2 ½ cups white self-raising flour
  • 1 ½ cups desiccated coconut
  • 1 tsp cinnamon
  • 1 ¼ cups So Good™ Almond Milk Unsweetened
  • ½ cup olive oil
  • 1/3 cup honey
  • 2 eggs, lightly beaten
  • 1 tbs flaked coconut

Method

  1. Step 1

    Combine flour, coconut and cinnamon in a bowl.

  2. Step 2

    Place almond milk, oil, honey and eggs in a large bowl and whisk until combined.

  3. Step 3

    Gradually add liquid ingredients into flour mixture.

  4. Step 4

    Transfer mixture into la lightly 14cm x 25cm greased loaf pan. Sprinkle with flaked coconut.

  5. Step 5

    Bake in moderate oven, 180°C, for 50-55 minutes or until skewer comes out clean.

Tips

  • Cut coconut bread can be frozen and used in lunchboxes or toasted in sandwich maker for quick breakfast or snack.
  • Use a combination of white and wholemeal flour for a more wholesome bread.

Featured recipes

‘Easy As’ Marmite™ pizza

1950's choc n’ roll slice

Choc-berry baked french toast