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Sweet Coconut Loaf with Berry Coulis

by DK Publishing from Superfood Breakfasts

Enjoy cake for breakfast with this super food coconut recipe. This quick loaf cake recipe also makes for the perfect snack or afternoon tea treat.


This needs an hour in the oven, so you may choose to make it a day ahead, but it keeps really well inan airtight container for up to a week and is delicious toasted or eaten just as it is.

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85g coconut flour
85g brown rice flour
2 tsp baking powder
2 tsp ground cinnamon
125g desiccated coconut
75g coconut oil
150ml maple syrup
3 eggs, beaten
300ml nut milk
1 tsp vanilla extract
150g fresh or frozen berries
500g natural yogurt
150g fresh berries
75g walnuts, chopped
raw honey, to taste

Essential kit

You will need a 900g (2lb) loaf tin.

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1. Preheat the oven to 180˚C (350˚F/Gas 4). Line a 900g (2lb) loaf tin with baking parchment.

2. Combine the flours, baking powder, cinnamon, and desiccated coconut in a large mixing bowl.

3. Gently heat the oil and syrup in a small pan over a medium heat, add to the flour mixture, and stir well.

4. In another bowl, whisk together the eggs, nut milk, and vanilla. Gently fold into the flour mixture.

5. Pour the mixture into the tin and bake for 1 hour or until golden brown and a knife inserted into thecentre comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack tocool.

6. Put the berries in a small pan with ½tbsp filtered water and bring to the boil. Lower the heat, simmerfor 5 minutes, then mash with a fork.

7. Toast the slices of loaf lightly, if you like, then serve with the berry coulis and topping ingredients.


Calories 230 • Fat 15.8g • Carbohydrates 15.5g • Sugar 10.3g • Sodium 102mg • Fibre 5.2g • Protein 5.8g • Cholesterol 39.6mg

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