Rhubarb Coconut Loaf

Rhubarb Coconut Loaf

Quite often I want to make  a nice dessert and don’t have all the ingredients for a specific recipe.

Last week I opted to use the ingredients I had in my cupboard and make up my own recipe instead of running out to the grocery shop. To my surprise this dessert was one of the best tasting loafs I’ve made in a while.

Not only was it delicious, it was healthy too. The coconut flour adds a nice sweet taste to baking.

Recipe for Rhubarb Coconut Loaf

  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup coconut flour
  • 1 cup whole-wheat flour
  • 1/2 oats
  • 1/4 cup bran
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda


  • 2 apples peeled and corded
  • 1 cup Rhubarb
  • 1 tbsp of cinnamon
  • 1/4 cup shredded coconut


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.

Topping – In a saucepan mix together apples, rhubarb 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 at 350F or 180C 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.

Lina Zussino

Lina Zussino, is a co-founder of Grocery Alerts Canada. GroceryAlerts.ca encourages real whole foods cooking while helping Canadians save money with grocery deals and coupons.