When breakfasting in a café I’m the person who can never decide between the pancakes and the eggs, a sweet-versus-savoury dilemma I can’t seem to shake even when making breakfast at home. Generally I like to borrow from both categories (a favourite of mine being toasted sourdough with lashings of Nutella and peanut butter – don’t judge), and this genius and super tasty coconut loaf is fast becoming a staple at my breakfast table. It strikes a lovely balance between the savoriness of a bread and the sweetness of a cake, and texturally lies somewhere in between. As it uses only a handful of ingredients and requires no fancy skills or equipment, it’s incredibly simple to make and perfect for a lazy weekend morning.
Preheat your oven to 140°C and line your best loaf tin with baking paper. Using either a food processor or a good old-fashioned bowl and spoon, mix together 6 eggs, 2 cups of desiccated coconut, 1 cup of almond meal, 2 teaspoons of vanilla extract or honey, and 1 teaspoon of baking soda. Pour the mixture into your pan and bake for 45 minutes – it might seem done after half an hour or so, but keep it in for the full 45! Leave to cool (if you can… I couldn’t), then cut into thick slices and pile on your toppings of choice. I love it with ricotta, roasted almonds and honey, and it’s also amazing lightly toasted with lashings of butter and a good blackberry jam.
Recipe adapted from My Petite Kitchen.