Seriously Stoneage

Dessicated Coconut Bread

Posted by Kirsty Forsberg

This is my favourite coconut bread recipe, dense and cake like…. It’s delicious!
Recipe adapted from Paleoliscious here


  • 3 cups of organic desiccated coconut (unsweetened)
  • 6 large free range eggs, beaten
  • 3 heaped tablespoons tinned organic coconut milk - at room temp and stirred well
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1tsp vanilla extract
  • Coconut oil for greasing the tin



    Oven preheated to 180c.

    Prepare a loaf tin, rub with coconut oil and line with baking parchment.

    Blitz/ whisk your eggs, vanilla, coconut milk together then add the desiccated coconut and blitz again.

    Add the baking soda, c of t, and salt and blitz once more.

    At this stage you can sprinkle in a few seeds of your choice if you fancy some more texture, chia/sunflower/linseed are good.

    Pour mixture into tin and bake for 20 minutes. Then open and shut the oven door (to reduce heat) and turn the temp down to 150c for another 15-20mins. Cool on a wire rack.

    Eat whilst hot, it’s tremendous. Or cool and wrap in foil and store in fridge. Handy Tip: You can always bag up some slices, and stash in the freezer and use as you need them. This loaf toasts really well or just pop a slice in the microwave for 20-30 secs to warm through. See the original coconut bread recipe for serving ideas.