Blueberry Coconut Loaf


This fragrant bread recipe should be baked in a 8×4 inch loaf pan.  Since I did not have that size, I baked it in the standard 9×5 inch loaf pan.  The loaf came out a little small but rose well.



  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • 1/3 cup canola oil
  • ¾ cup castor sugar
  • 2 tablespoons coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut extract
  • generous 2 tablespoon shredded coconut
  • 1 cup fresh blueberries
  • ½ cup walnuts chopped


  • Preheat oven to 350 F.  Line a 8×4 inch loaf pan with parchment paper and grease lightly.
  • Sift together flour, baking powder, baking soda, and salt together and set aside.
  • Wash blueberries and let dry on a paper towel.
  • In a large bowl beat eggs lightly.  Add oil and beat oil is incorporated into egg.
  • Now add sugar and beat well.  Add vanilla extract, and coconut extract and beat together
  • Add shredded coconut and mix well.
  • Add flour in 2-3 batches and beat until combined well.
  • Add chopped walnuts and blueberries and mix until well combined
  • Pour into a prepared loaf pan and bake for about 30 minutes or until a tooth pick inserted in the middle comes out clean

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