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Rhubarb Coconut Loaf recipe photo
Rhubarb Coconut Loaf
photo by recipe author

Servings: 10-12
Preparation Time: 30 minutes

Topping:

Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it's not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.

Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn't add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.

Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.

Recipe submitted by Lina, Victoria, AK

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I don't have coconut flour - do you think I could just use whole wheat flour for all of the flour? Will it affect the coconutty flavor at all?
# Posted By Julie | 8/13/11 12:19 AM
oh, and I just noticed there is no sweetening in this recipe at all. Is that right? Or oil, but I could imagine it could be ok w/o oil. ??
# Posted By julie | 8/13/11 12:21 AM

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