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.

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TMX 10 Second Coconut Rough Loaf


  • Author: The road to loving my Thermo Mixer
  • Total Time: 41

Ingredients

Scale

Loaf

  • 150g self raising flour
  • 80g desiccated coconut
  • 90g sugar
  • 40g cocoa powder
  • 35g coconut oil
  • 260g milk

Chocolate Icing

  • 80g icing sugar
  • 2 tablespoons cocoa
  • Water or coconut milk
  • 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

  • You can serve this without icing.
  • You may find you will need to cook this longer than recipe calls for. This will depend on your oven and how it cooks.
  • For a bigger loaf you can double this recipe. You will need to increase cooking time.
  • Prep Time: 1
  • Cook Time: 40

Nutrition

  • Serving Size: 8
 

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10 Second Coconut Rough Loaf


  • Author: The road to loving my Thermo Mixer
  • Total Time: 31

Ingredients

Scale

Loaf

  • 150g self raising flour
  • 80g desiccated coconut
  • 90g sugar
  • 40g cocoa powder
  • 35g coconut oil
  • 260g milk

Chocolate Icing

  • 80g icing sugar
  • 2 tablespoons cocoa
  • Water or coconut milk
  • 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

  • If you dont have a stand mixer, a wooden spoon and bowl would work just as fine.
  • You can serve this without icing.
  • You may find you will need to cook this longer than recipe calls for. This will depend on your oven and how it cooks.
  • For a bigger loaf you can double this recipe. You will need to increase cooking time.
  • Prep Time: 1
  • Cook Time: 30

Nutrition

  • Serving Size: 8

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.

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