Blueberry And Coconut Loaf – a delicious recipe with flour, almond meal, sugar, coconut, eggs, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Preheat oven to 160 u00b0 C / 325 u00b0 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", "Sift flour into a large bowl. Add almond meal, sugar and desiccated coconut. Stir to combine", "Whisk coconut milk , eggs and coconut oil in a jug until combined. Add to the dry ingredients and fold", "Fold the blueberries into the batter and pour into the prepared tin. Smooth the surface and sprinkle the extra desiccated coconut on top", "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"]
617
kcal
Calories
23
g
Fat
88
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup self raising flour, 1/2 cup almond meal, 1 cup granulated sugar, 1 cup shredded desiccated coconut, and more.
Yes, Blueberry And Coconut Loaf falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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