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
Serves 8
Save Recipe
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 https://trtlmt.com.au/
 

10 Second Coconut Rough Loaf
Serves 8
Save Recipe
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 https://trtlmt.com.au/