10 Second Coconut Rough Loaf

/, Sweets/10 Second Coconut Rough Loaf

My 10 Second Coconut Bread has been a MASSIVE hit. It is quick, easy and very adaptable. I know many people have been able to tweak it using spelt flour, rice/soy/nut milks and changing the sugar used in it. This is a really versatile loaf/cake that can suit lots of allergies – it has no eggs or nuts either! I’m a genius. Truth be told its a recipe I winged and worked out a success. I wish every recipe was like that!

Another tweak is to turn it into a chocolate coconut loaf, or what we like to call it here, the 10 second Coconut Rough Loaf. My boys love chocolate anything so this is a nice treat that is a bit healthier than my traditional chocolate cakes. This doesn’t last long at all in our house.

This can be frozen whole or in slices so its great for a last minute morning or afternoon tea idea.

Untitled  facebookzinstagramzpinterestz

TMX 10 Second Coconut Rough Loaf
Serves 8
Print
Prep Time
1 min
Cook Time
40 min
Total Time
41 min
Prep Time
1 min
Cook Time
40 min
Total Time
41 min
Loaf
  1. 150g self raising flour
  2. 80g desiccated coconut
  3. 90g sugar
  4. 40g cocoa powder
  5. 35g coconut oil
  6. 260g milk
Chocolate Icing
  1. 80g icing sugar
  2. 2 tablespoons cocoa
  3. Water or coconut milk
  4. Shredded coconut as topping
Instructions
  1. Preheat oven to 180 degrees.
  2. Line or grease a small sized loaf tin.
  3. Add all loaf ingredients into bowl.
  4. Blitz on speed 5 for 10 seconds.
  5. Pour batter into prepared tin.
  6. Bake for approximately 30-40 minutes or until slightly golden on top and cooked through.
  7. Once bread is cooled, combine icing sugar, cocoa and a drizzle of milk/water. With a small whisk or spoon combine. Drizzle in more milk/water until a thin icing is achieved.
  8. Spread over the bread. Top with shredded coconut.
Notes
  1. You can serve this without icing.
  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 Rough Loaf
Serves 8
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
Loaf
  1. 150g self raising flour
  2. 80g desiccated coconut
  3. 90g sugar
  4. 40g cocoa powder
  5. 35g coconut oil
  6. 260g milk
Chocolate Icing
  1. 80g icing sugar
  2. 2 tablespoons cocoa
  3. Water or coconut milk
  4. Shredded coconut as topping
Instructions
  1. Preheat oven to 180 degrees.
  2. Line or grease a small sized loaf tin.
  3. Add all loaf 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 30-40 minutes or until slightly golden on top and cooked through.
  7. Once bread is cooled, combine icing sugar, cocoa and a drizzle of milk/water in a bowl. With a small whisk or spoon combine. Drizzle in more milk/water until a thin 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.
  3. You may find you will need to cook this longer than recipe calls for. This will depend on your oven and how it cooks.
  4. 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/
By |2017-06-12T11:21:39+00:00August 1st, 2014|Categories: Lunchbox, Sweets|14 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.

14 Comments

  1. Susan Pengilley August 17, 2014 at 4:27 pm - Reply

    I had all intentions of freezing the leftovers but oops we ate it all. Another home run PETA thank you

  2. Megan September 4, 2014 at 1:02 pm - Reply

    Coconut rough bread! Amazing!! So quick!! Perfect afternoon treat 🙂

  3. Mel September 16, 2014 at 12:00 am - Reply

    Delicious and quick, thanks for sharing!

  4. Jen October 16, 2014 at 11:38 am - Reply

    This looks great! To make dairy free do you think using coconut milk will work?

  5. Lyn October 22, 2014 at 8:42 am - Reply

    Jen I use coconut milk all the time and it works great – lovely and moist, does seem to take a little longer to cook – might be the fat content 🙂

  6. amorita October 26, 2014 at 4:41 pm - Reply

    This is super yummy, we make them as cupcakes as well with great success. easy and delish!!

    • Jen October 30, 2014 at 8:13 pm - Reply

      Thanks Lyn & Amorita. Cupcakes sound like a great idea!

  7. Carolyn November 7, 2014 at 11:33 am - Reply

    Yum! Great easy recipe all eaten before I got the chance to ice it.

  8. Alicia March 9, 2015 at 12:06 pm - Reply

    I really don’t know why I waited so long to make this. Holy moly – so good! Baked in a square cake tin for about 20 minutes. Complete perfection. Thanks for another great recipe Peta x

  9. Alicia March 11, 2015 at 5:03 pm - Reply

    I made this again today and halved the cocoa and added a teaspoon of baking soda and it was more cake-like. Soooo good!!

  10. Bisguido June 5, 2015 at 2:10 pm - Reply

    Love this loaf! I cooked it for 35 mins which was just a tad too long, next time i’ll go with 30. Didn’t need to ice it and i used cacao instead of cocoa powder. Thx Peta!

    • Peta June 5, 2015 at 9:09 pm - Reply

      SO glad you like it!!! Love the substitute! I do this to make my Coconut Rough Loaf 🙂

  11. Kate March 31, 2016 at 10:03 pm - Reply

    Yum!!! Works well as individual muffins as well. I do it like this and freeze for school lunches without the icing.

  12. Chillichick June 5, 2016 at 2:30 pm - Reply

    Yum,thanks Peta,doubled amount safely in tmx,and made a loaf and mini muffins as well,great recipe.

Leave A Comment