Cinnamon coconut bread

  • Skill Easy
  • Prep time 10 mins
  • Cook time 50 mins
  • Servings 12

Move over banana bread - coconut bread is another option. Beautiful served warm straight from the oven or toasted in a sandwich press.

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. Combine flour, coconut and cinnamon in a bowl.
  2. Place almond milk, oil, honey and eggs in a large bowl and whisk until combined.
  3. Gradually add liquid ingredients into flour mixture.
  4. Transfer mixture into la lightly 14cm x 25cm greased loaf pan. Sprinkle with flaked coconut.
  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.
  • Per Serve
  • Energy (kJ)
    1190
  • (Cal)
    285
  • Protein (g)
    5
  • Fat (g)
    16
  • Saturated Fat (g)
    6
  • Carbohydrate (g)
    29
  • Sugars (g)
    9
  • Dietary Fibre (g)
    2.5
  • Sodium (mg)
    220
  • Potassium (mg)
    114
  • Calcium (g)
    61
  • Iron (mg)
    0.7