Delicious Coconut and Lemon Loaf

Last night I had a brilliant idea while making dinner – why not multitask and cook tomorrow’s dinner as well? And while you’re at it, bake a breakfast loaf – it will be real quick! So after dinner, I brought out a handful of ingredients and this was well and truly in the oven before you could learn to pronounce my last name. However, that was when I realised I had underestimated how long loaves take to bake. Let’s say I slept much later than usual, however, my home smelled of baked coconutty goodness😋😍.

I added coconut flour + wholemeal flour to ‘up’ the fibre content but the shredded coconut makes the whole world amazing once you take a bite of this delicious loaf and you don’t even notice that you’re eating lots of fibre. I also swapped butter for oil to reduce the cholesterol. I enjoyed a thick slice topped with lightly salted avocado.



  • 1 cup wholemeal plain flour
  • 1 cup white plain flour
  • 1/2 cup coconut flour
  • 2 eggs
  • 150g shredded coconut
  • 300ml milk
  • Juice of 1 large lemon
  • Rind of 1 large lemon
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 80ml oil
  • Pinch salt


  1. Preheat oven to 180°C
  2. Whisk eggs, milk, oil and lemon juice in blender or bowl
  3. Sift flours and mix in dry ingredients
  4. Fold in milk mixture and mix
  5. Pour into prepared (lined and greased) 21x10cm loaf pan
  6. Bake for 1 hour or until an inserted skewer comes  out clean
  7. Cool in pan for 5 minutes then turn out onto wire rack




Nancy Eluigwe View All →

Artist & Lover of God

Seeking to unveil the beautiful rhythms of love, hope and grace enshrouded in the mundane dailiness of the human condition and the spaces we inhabit

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