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Raspberry and coconut loaf for Mother's Day


75 min


Jana @thesecret_kitchen

Raspberry and coconut loaf for Mother's Day

There is nothing more special than waking up in the morning and being surprised by Breakfast in bed on Mother's Day. 

This sweet breakfast loaf is filled with nutrient-dense and low-GI ingredients, antioxidant-rich raspberries and lots of love. 


1 cup gluten-free plain flour

2 tsp gluten-free baking powder

1 cup almond meal

¾ cup desiccated coconut

50 g coconut oil or unsalted butter, melted

⅔ cup coconut sugar or monk fruits sweetener 

⅔ cup coconut milk 

2 eggs, lightly beaten or vegan egg replacer 

2 tsp finely grated fresh lemon rind

1 cup fresh or frozen raspberries

2 tbsp slivered almonds

spreadable butter of your choice to serve (optional)


  1. Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
  2. Sift flour and baking powder into a large bowl. Stir in almond meal and coconut. Make a well in the centre.
  3. Combine butter or coconut oil, sweetener, coconut milk, eggs and rind in a jug. Add to flour mixture. Stir until just combined. Add raspberries. Fold in gently. Spoon mixture into prepared pan. Smooth over the top. Sprinkle with slivered almonds or more raspberries.
  4. Cook in a moderate oven (180C), covering lightly with foil if top starts to over-brown, for about 1 hour or until a skewer inserted into the centre comes out clean. Remove. Stand loaf in pan for 15 minutes. Turn out onto a wire rack to cool.

Enjoy with your favourite spread, a cup of tea or coffee and don’t forget to hug your mum.