10 Second Coconut Bread

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Well it doesn’t get much easier than this! Whilst it takes longer than 10 seconds to cook, the preparation time is quick!

This is a nice soft coconut bread perfect for morning or afternoon tea when guests are popping over and you need something in a rush.

I have topped it with a little lemon icing however you can serve it as is or change it up and add some lime icing and sprinkle with shredded coconut.

You can freeze this too so it makes a great addition to the lunchbox or to have in the freezer and simply thaw before guests arrive.

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10 Second Coconut Bread
Serves 8
A very quick bread to prepare for when unexpected people drop in.
Print
Prep Time
1 min
Cook Time
30 min
Total Time
31 min
Prep Time
1 min
Cook Time
30 min
Total Time
31 min
Bread
  1. 150g self raising flour
  2. 80g desiccated coconut
  3. 90g sugar
  4. 35g coconut oil
  5. 250g milk
Lemon Icing
  1. 80g icing sugar
  2. 1-2 tablespoons of lemon juice
Instructions
  1. Preheat oven to 180 degrees.
  2. Line or grease a small sized loaf tin.
  3. Add all bread ingredients into bowl.
  4. Blitz on speed 5 for 10 seconds.
  5. Pour batter into prepared tin.
  6. Bake for approximately 20-25 minutes or until slightly golden on top and cooked through.
  7. Once bread is cooled, combine icing sugar and half of the lemon juice in a bowl. With a small whisk or spoon combine. Drizzle in more juice until a thin lemon icing is achieved.
  8. Spread over the bread.
Notes
  1. You can serve this without icing or try using a lime instead for a different flavour.
  2. You may find you will need to cook this longer than recipe calls for. This will depend on your oven and how it cooks.
  3. For a bigger loaf you can double this recipe. You will need to increase cooking time.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

10 Second Coconut Bread
Serves 8
A very quick bread to prepare for when unexpected people drop in.
Print
Prep Time
1 min
Cook Time
25 min
Total Time
26 min
Prep Time
1 min
Cook Time
25 min
Total Time
26 min
Bread
  1. 150g self raising flour
  2. 80g desiccated coconut
  3. 90g sugar
  4. 35g coconut oil
  5. 250g milk
Lemon Icing
  1. 80g icing sugar
  2. 1-2 tablespoons of lemon juice
Instructions
  1. Preheat oven to 180 degrees.
  2. Line or grease a small sized loaf tin.
  3. Add all bread ingredients into a stand mixer bowl. See note.
  4. Mix on medium to high speed for 10 seconds.
  5. Pour batter into prepared tin.
  6. Bake for approximately 20-25 minutes or until slightly golden on top and cooked through.
  7. Once bread is cooled, combine icing sugar and half of the lemon juice in a bowl. With a small whisk or spoon combine. Drizzle in more juice until a thin lemon icing is achieved.
  8. Spread over the bread.
Notes
  1. If you dont have a stand mixer, a wooden spoon and bowl would work just as fine.
  2. You can serve this without icing or try using a lime instead for a different flavour.
  3. For a bigger loaf you can double this recipe.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:22:05+00:00June 3rd, 2014|Categories: Lunchbox, Sweets|53 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

53 Comments

  1. Ruth June 3, 2014 at 5:01 am - Reply

    Thanks for posting this. I got up this morning thinking I wanted to bake but didn’t know what – saw this recipe on fb and BAM! We now have delicious coconut bread for afternoon tea! xx

  2. Cindy Riethmuller June 3, 2014 at 8:43 am - Reply

    Just made this bread, what a winner, Miss 9 calls it “10 seconds to eat it bread” and Miss 11 has requested it already for her birthday cake!!!

    • Peta June 5, 2014 at 10:16 pm - Reply

      Hahaha! I love that! Brilliant.

  3. chocolate candie June 4, 2014 at 5:31 pm - Reply

    Your style is very unique compared to other folks I have read stuff
    from. I appreciate you for posting when you have the opportunity,
    Guess I’ll just bookmark this blog.

    • Peta June 5, 2014 at 10:15 pm - Reply

      Thank you so much. Im in my own little world but having a ball! Thanks for stopping by and bookmarking! Ill work my bottom off to ensure you dont regret it 🙂

  4. Kate June 5, 2014 at 7:50 pm - Reply

    I was feeling a bit lazy today but perked up to make this bread for lunch boxes tomorrow! It’s in the oven now. Thanks for such a quick and easy recipe!

  5. Kate June 5, 2014 at 7:51 pm - Reply

    It’s cooking in the oven right now 🙂 thanks for such a quick and easy recipe!

    • Peta June 5, 2014 at 10:12 pm - Reply

      Hope you enjoyed it Kate! 🙂

  6. Kathleen June 6, 2014 at 4:13 pm - Reply

    I made these in a muffin tray. Used butter instead of the coconut oil and added choc chips. The kids (and I) loved them. Going to try the lime icing recipe next. Then i may even try adding some cocoa to the batter after that 😉 I have a coconut bread recipe but it uses no oils or butters, this one is much nicer and creamier. Thankyou 🙂

    • Peta June 6, 2014 at 10:56 pm - Reply

      Thank you so much! Thats great feedback.

  7. Kate June 6, 2014 at 9:17 pm - Reply

    This bread was amazing! So quick and easy!

  8. Jules L June 6, 2014 at 9:20 pm - Reply

    This looks great and will give it a try this weekend. My perfect little guy (13 months) is not so perfect on dairy so need to make it with almond or coconut milk. Any experience using this as it is also my daughters birthday in a couple of weeks and we are having a ‘High Tea’ and would love to make something he can also eat (because most other things will not be an option 🙁 )
    Any other TRTLMT recipes you could recommend for a ‘High Tea’?

    • Peta June 6, 2014 at 10:54 pm - Reply

      A few have made it with coconut milk and nut milks and they said it was delicious and turned out just like my photo 🙂

      Ohhh most of mine have have dairy. I just posted a lazy caramel slice. You could use dairy free butter substitute, chocolate substitute and google a coconut based sweetened condensed milk? Its not at all healthy though.

    • Peta June 6, 2014 at 10:55 pm - Reply

      I also have a 30 second banana bread on the blog that might work?

  9. FMV June 7, 2014 at 12:16 pm - Reply

    Smells amazing coming out of the oven. Don’t know that it will even make the icing stage as the family are already hovering!

  10. Sarah June 30, 2014 at 2:24 pm - Reply

    Thanks for this recipe. So quick, simple and best of all, delicious. I substituted the SR flour for wholemeal spelt flour, with a tsp of baking powder, as well as the sugar for 40g of coconut sugar. Amazing. Thank you!!

  11. Laura June 30, 2014 at 4:06 pm - Reply

    Just made the 10 second coconut bread – amazing! However I replaced the sugar with no sugar substitute.

  12. Annette June 30, 2014 at 6:45 pm - Reply

    This is delicious and so simple. I used rapadura sugar and didn’t bother icing it as it didn’t last long enough. I made 3 loaves in one day so am definitely going to try and double it next time. Thanks for sharing 🙂

  13. Isabelle Pearce June 30, 2014 at 8:16 pm - Reply

    Delicious!!! Taste amazing, nice healthy treat for afternoon snack!! Thanks Peta!!

  14. Kai Howard June 30, 2014 at 11:45 pm - Reply

    I have made 3 of these in the last week, practically have to beat my way to the oven to get it out and have only managed to iced a slice that I saved for myself before it was all eaten by the starving hoards!

  15. Rebecca July 1, 2014 at 1:11 pm - Reply

    Made this last night – got rave reviews in the office this morning!

  16. Tricia July 1, 2014 at 2:03 pm - Reply

    Made this yesterday and was absolutely delicious and so easy and quick. I didn’t have any coconut oil so substituted olive oil and it was lovely.

  17. Nicole July 9, 2014 at 10:26 am - Reply

    Oh Peta, this is amazing!! I used soy milk to make it dairy-free (husband is allergic to dairy) and it’s still perfection. Loving the non-Thermomix instructions for those of us without one. Thanks for being awesome 🙂

  18. fransis July 11, 2014 at 7:02 pm - Reply

    hi have tried this recipe twice now and both times so far it hasn’t worked for me 🙁 that batter is real tasty so im sure if it cooked well it would be yummy but it never cooks right it ends up kinda doughy… oven is on 180 and end up being in oven for nearly an hour or more before its any where near cooked… it could just be my oven but most other things cook ok its just this darn bread lol im itching to make it right n its not happening!! is there anything I could be doing wrong if the oven isn’t the problem?

    • Peta July 12, 2014 at 2:09 pm - Reply

      I’m sorry it isn’t working. How frustrating. Ive had so much great feedback on this one so its a shame it isnt working for you.
      Id be inclined to turn the oven up a little higher and if it starts browning too much Id pop al foil over it?

    • Rob July 26, 2014 at 1:22 pm - Reply

      Try
      180 degrees Centigrade not Fahrenheit.

  19. Siminette July 12, 2014 at 3:52 pm - Reply

    Made this today using coconut milk as we are dairy free and also used Rapadura. YUM! Haven’t eaten any form of cake in a long time due to df restrictions. Thanks for this! So easy & so good!

  20. Annie July 16, 2014 at 4:54 pm - Reply

    Made this this afternoon in anticipation of my hollow legged 14 year old son arriving home from school ravenous. He loved it, but unfortunately so did I so its nearly all gone already. This is going to be my “go to” now for when I need to whip something up quickly.

  21. Bec Nelson July 17, 2014 at 5:56 pm - Reply

    My kids and other family members love this. Today I’ve made a little alteration myself and added crushed pineapple into the mix and pineapple into the icing. Have to say it…this is a winner! Omg woo wee it’s super yum 🙂

  22. Kerry July 18, 2014 at 12:57 pm - Reply

    Made this today using spelt flour, rapadura sugar and a teaspoon of baking powder and didn’t ice. Turned out beautifully, thanks for the recipe 🙂

  23. Jess July 20, 2014 at 6:31 pm - Reply

    I’ve had the had problem as fransis, it’s been in a fan forced oven for an hour and still not cooked, have just put it up to 200degrees 🙁

  24. Elli July 21, 2014 at 12:49 pm - Reply

    This is lovely thanks Peta! I’ve made it twice now, whizzing up 50-100g spinach with milk & some cacao at the start as suggested by a lovely lady on the FB chat group. It’s a winner! 🙂

  25. Kylie Johnson August 25, 2014 at 10:43 pm - Reply

    This is my favourite website. LOVE this recipe. So simple yet so so delicious. The lemon glaze is a fabulous addition. Can’t wait to try the 10 second coconut rough! X

  26. Lillie October 1, 2014 at 4:22 pm - Reply

    This was so nice. First time I’ve ever used Coconut Oil. I used fresh lime from our tree instead of lemons… tasted devine!

  27. Terry October 7, 2014 at 4:18 pm - Reply

    Just made these as cupcakes with a frozen raspberry on top. Came out looking delish and smell divine. Can’t wait to taste them. They are cooling down! Thanks PETA ❤️

  28. Lauren October 12, 2014 at 5:17 pm - Reply

    This bread is so easy and tastes amazing!! So soft

  29. Frances October 13, 2014 at 8:58 am - Reply

    Just off an overseas flight and friends coming round to say hi! What better than to make this 10-second coconut bread for afternoon tea! No milk in house so used 3/4 can of evaporated milk with coconut flavour and less sugar than recipe stated. Oven time varied, so foil on top and an extra 15 minutes – all good! House smelled fabulous when guests arrived and cake was very well received. Much more flavour than previous times I’ve made it and less dense, so shall be using evap milk with coconut flavour (or evap milk with coconut essence) again in future. We like our coconut! Thanks for trtlmt PETA.

  30. Fiona October 19, 2014 at 5:48 pm - Reply

    so easy and delicious with pear and raspberries pressed in the top. My ‘go to” recipe for morning tea with guests

  31. Susan October 19, 2014 at 10:36 pm - Reply

    I love coconut and I love this recipe. Very yummy

  32. Meredith October 26, 2014 at 3:18 pm - Reply

    My Granny used to make a coconut cake very similar to this and I had forgotten how much I loved it. Thank you Peta for reminding me and for the TM instructions to make it! I can see this getting made all the time 🙂

  33. Rosie October 27, 2014 at 9:33 am - Reply

    Hi Peta, I have made this numerous times, once I used coconut milk which worked well and another time I added YIAH Chocolate and Raspberry powder which was Yummy!!! Thanks for the fantastic recipe 🙂

  34. Kylie October 27, 2014 at 12:13 pm - Reply

    Fabulous quick and yummy recipe, off to try a dairy free version!

  35. Lisa October 29, 2014 at 1:39 am - Reply

    Yummy fresh cake. I did hit a snag though. Put some into a container in the cupboard and after 2 days it had gone off. Sour milk taste. Guessing that’s because of the high milk content. Must remember to keep in fridge or eat within 2 days.

  36. Shannah October 29, 2014 at 1:49 pm - Reply

    This is so quick and easy to make. I have made this following the recipe and also made a gluten free version, they both turned out perfectly! The gluten free version I made by doing a direct substitution with gluten free self-raising flour.
    I highly recommend this recipe. Perfect for those unannounced guests.

  37. Louise November 1, 2014 at 9:30 am - Reply

    All I can say is YUM!!! Easy, quick and Yum!

  38. Kirsty November 17, 2014 at 12:27 pm - Reply

    Amazing! New staple for the hubby’s lunchbox – he is more than impressed =D

  39. Lee February 1, 2015 at 11:41 am - Reply

    Can you use coconut flour instead if so how much baking powder to make it rise?

    • Peta February 5, 2015 at 12:15 pm - Reply

      No sorry. Its not as easy as a straight swap and requires a lot of eggs. It doesnt work out well.

  40. Alison February 8, 2015 at 1:17 pm - Reply

    This is now a regular in this house, it’s so lovely to have a yummy cake that satisfies my boy’s intolerances. I make it dairy free and stir through some frozen raspberries at the end instead of half the sugar. So yummy, I have to stop myself making it as I eat more of it than the kids do!

  41. Luisa March 11, 2015 at 3:25 pm - Reply

    I finally got around to making this today as I needed an egg and dairy free cake, I used coconut milk and shredded coconut (not desiccated) and it was beautiful.

  42. Chenoa May 20, 2015 at 7:53 pm - Reply

    Do you melt the coconut oil so it is runny.

  43. Kate March 31, 2016 at 10:02 pm - Reply

    This is my go to recipe when I need to whip up something quick for unexpected guests. I always have these ingredients on hand. Very delicious. Freezes well in individual slices for school lunches too

  44. Jess January 31, 2017 at 12:55 pm - Reply

    Hi Peta, is your temperature fan forced? Thanks!

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