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Lemon Blueberry Coconut Loaf

  • Total: Prep Time: 15 mins | Total Time: 60 mins
  • Serves: 10


  • 200g Cocobella Vanilla Coconut Yoghurt
  • 100g maple syrup
  • 60g nut butter of choice
  • 40ml lemon juice
  • Zest of 1 lemon
  • 175g spelt flour or flour of choice
  • 30g shredded coconut
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 120g frozen blueberries


  1. Preheat the oven to 170 degrees Celsius (fan forced) and grease or line a loaf tin with baking paper.
  2. In a large bowl, add the Cocobella Vanilla Coconut Yoghurt, maple syrup, nut butter, lemon juice and lemon zest. Mix together until combined.
  3. In a separate medium bowl, add the flour, shredded coconut, baking powder and bicarb soda and mix together.
  4. Add the dry ingredients and blueberries to the large bowl of wet ingredients and fold until combined.
  5. Pour the mixture into the prepared tin and spread out evenly. Top with a handful of extra blueberries.
  6. Bake in the oven for 40-45mins or until golden and a skewer comes out mostly clean. Allow to cool completely before cutting into desired sized slices.
  7. Top with some extra Cocobella Vanilla Coconut Yoghurt and enjoy!

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