Coconut Berry Basil Loaf - Cook Republic


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Baking
  • Cuisine: Vegetarian
  • Diet: Vegetarian


A more-ish bread for afternoon tea bulked up with almond meal and shredded coconut. Not very sweet with a delightful berry and basil combination, this bread is best toasted and served with butter.


  • 2 cups desiccated coconut, toasted
  • 1 cup almond meal
  • 1 cup wholemeal flour
  • 1/2 cup raw sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 3/4 cup coconut milk
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries/berries
  • 1 teaspoon finely chopped fresh basil┬áleaves
  • extra raw sugar for topping



  1. Pre-heat oven to 180C. Grease and line an 8 X 5 inch loaf tin with baking paper.
  2. Place coconut, almond meal, flour, sugar, baking powder and salt in a large bowl. Mix to combine.
  3. Add coconut milk, egg and vanilla. Stir gently with a wooden spoon until completely combined. Stir through raspberries and basil. Spoon batter into the prepared tin. Sprinkle with extra raw sugar.
  4. Bake in the preheated oven for approximately 45 to 55 minutes until cooked through. Switch off the oven and let the bread sit in the hot oven for another 5 minutes before removing and cooling in the tin completely.

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