Ingredients
Dairy free, egg free, gluten free coconut bread
- 120 grams sugar
- 120 grams Coconut, dessicated or shredded
- 120 grams coconut milk, canned
- 65 grams gluten free flour plain
- 1 tsp Gluten Free Baking Powder
- 1 lemon, zest
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Measure in sugar and coconut, add lemon zest and mill 10 seconds speed 9
add all other ingredients and mix 10 seconds speed 4 to 5
Pour into a baking paper lined loaf tin and bake about 30 to 35 minutes at 180 degrees C in a fan oven
Dairy free, egg free, gluten free coconut bread
Tip
From Annabelle White's coconut bread in the Women's Weekly, this is half the loaf as it otherwise took a long time to cook and was a little gluey in the middle. This size is nice and crusty and delicious warm from the oven.
To measure this cake by volume it is the same size cup for sugar, coconut, coconut milk and gluten free flour.
Great with a lemon syrup over the top
Thermomix Model
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Recipe is created forTM 31
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Comments
Lovely flavour. I used coconut blossom sugar and added an egg. I only used a small loaf tin. Will definitely make again.
Fantastic! I made this as more of a slice and was amazing. Might need to make a double batch next time as it went to quick
I have made this a few times and is a favourite!! I use coconut sugar instead of normal sugar and cook in a slice tin
Mmmmmmmm... Our family enjoyed this recipe as cupcakes and they will fit the bill for miss almost five and gluten and dairy free birthday cake request. I reduced the sugar and next round will halve it. Added one egg as we can eat them. The texture was soft and fluffy. They were aromatic. Who can resist the combination of lemon and coconut.? Thank you for sharing this recipe.