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Cinnamon coconut bread

Serves: 12
Prep: 10
Cook: 50

    Move over banana bread — coconut bread is another option. Beautiful served warm straight from the oven or toasted in a sandwich press. It takes just 10 minutes to prep this delicious creation and it's perfect to have as a snack or on the go when you meal prep for the week for work or school. This recipe is also great for those looking for a dairy or lactose free bread option, as it uses So Good Almond Milk. Check out our other dairy and lactose free recipes here.  

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    • 2 ½ cups white self-raising flour
    • 1 ½ cups desiccated coconut
    • 1 tsp cinnamon
    • 1 ¼ cups So Good™ Almond Milk Unsweetened
    • ½ cup olive oil
    • 1/3 cup honey
    • 2 eggs, lightly beaten
    • 1 tbs flaked coconut


    1. Combine flour, coconut and cinnamon in a bowl.
    2. Place almond milk, oil, honey and eggs in a large bowl and whisk until combined.
    3. Gradually add liquid ingredients into flour mixture.
    4. Transfer mixture into la lightly 14cm x 25cm greased loaf pan. Sprinkle with flaked coconut.
    5. Bake in moderate oven, 180°C, for 50-55 minutes or until skewer comes out clean.


    • Cut coconut bread can be frozen and used in lunchboxes or toasted in sandwich maker for quick breakfast or snack.
    • Use a combination of white and wholemeal flour for a more wholesome bread.

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