This Coconut Almond Fruit Loaf combines butter with some coconut oil to make a deliciously moist cake. With the addition of ground almonds to boost healthy nutrients and a low-sugar content, it makes a lovely tea-time snack.
Coconuts contain trace amounts of some micronutrients, vitamins E & K plus a little iron. Coconut oil is high in lauric acid, a saturated fat that enhances the immune system through its antiviral and antibacterial effects. It is mostly made up of MCFA's (medium chain fatty acids) and is said to speed up metabolism and be good for your joints. It is a stable oil when used at high temperatures and easily digested. There are studies that show that lauric acid can increase your HDL (healthy) cholesterol and lower your LDL (bad) cholesterol.
Coconut Almond Fruit Loaf has butter and coconut oil and it is a great combination and along with the buttermilk content, made a wonderfully moist cake. If you cannot source buttermilk, just mix some fresh lemon juice with milk or use yogurt.
More recipes with coconut or almonds:
This recipe was originally posted in 2014 and now updated with coconut sugar.
Coconut Almond Fruit Loaf
Ingredients
- 75 g unsalted butter, softened
- 20 g organic virgin coconut oil, softened
- zest of 1 lemon
- 1 tsp vanilla extract
- 85 g light soft brown sugar
- 2 large organic eggs, lightly beaten
- 200 g self-raising flour
- 2 tsp baking powder
- 70 g shredded/dessicated coconut
- 50 g ground almonds
- 200 ml buttermilk
- 150 g raisins, apricots, sultanas
- or whatever your favourite mix is
Instructions
- Pre-heat your oven to 160C, gas 4 & grease and line a large loaf tin.
- Beat the butter and coconut oil with the sugar until creamy. Â Add the lemon zest and vanilla extract with the eggs and gradually beat in.
- Sift in the flour and baking powder and lightly fold into the butter/coconut/egg mixture.
- Add the coconut, ground almonds, buttermilk and dried fruit and fold in until well combined.
- Pour into the prepared loaf tin and bake for around 1 hour or until baked through (check with a piece of dried spaghetti, it should come out clean when ready) and golden brown.
- Enjoy with a hot, steaming cup of tea.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Julie's Family Kitchen
Looks just lovely as it is. I've never used coconut oil before but I'd very much like to make this loaf so I'll look out for it in the shops.
sarahhillwheeler
This looks very tasty (always like a moist cake) and you've sold me on coconut oil (I like the taste of coconut any way and now I know about the health benefits there's no stopping me).
Alison
This looks lovely, I love coconut as well
Honest Mum
Wow this looks wonderful, will have to try this, thanks for linking up to #tastytuesdays
Kate Williams
This looks gorgeous!!! Thank you for linking up with Tuesday Tutorials 🙂
Coombemill
nutty and delicious and looking so light in texture #TastyTuesday
Emily @amummytoo
I didn't used to like coconut in sweet recipes but I'm a total convert now and this sounds yummmmm. Thank you for linking up to #recipeoftheweek. It’s always appreciated 🙂 I’ve Pinned and Tweeted this post and there’s a new linky just gone live - would love you to join in x
Laura @ Kneadwhine
I love coconut - this looks like a great way to use coconut oil. I've been considering buying some but haven't quite got to it yet!