Almond Flour Loaf Cake is light, airy, moist and simply delicious! A layer of coconut topped with toasted coconut adds the perfect chef’s kiss. These bakery cookies are healthy and grain-free, but still everyone’s favorite. You’ll love this as a healthy lunch or afternoon snack!
Baking bread based on sweet almond flour is one of my favorite treats to keep in the freezer! They pair well with coffee or tea, are packed with protein and healthy fats, and are easy to warm up for busy workday mornings for breakfast. My Morning Glory Bread is so popular in my family that I’m consistently on the lookout for new flavors to make!
This almond flour-based bread topped with toasted coconut reminds you of everything you love about warm weather. Toasted coconut on top adds the perfect crunch with a light and airy coconut glaze.
As a nutritionist, I’m always looking for ways to enjoy delicious baked goods in the healthiest way possible. Using almond flour as a base provides healthy fats and also increases the protein content! This coconut-flavored bread is also loaded with MCT oil from coconuts. MCT oil enables your body to produce ketones which are beneficial for cognitive health! This is a healthy bread cake recipe that you can enjoy any time of day.
How to make almond flour bread cookies
Here are the simple ingredients you will need:
- Almond flour
- Grated coconut
- Baking soda
- Salt
- Full fat cans of coconut milk
- Egg
- Coconut oil
- Darling
- Unsweetened grated coconut
- Unsweetened coconut flakes
- Almond Extract
- Powdered sugar
Preheat oven to 350 degrees. You start by combining the dry ingredients: flour, coconut flakes, baking soda and salt. We will also have separate bowls with wet ingredients: coconut milk, eggs, coconut oil and honey. Mix the wet and dry ingredients and pour into the loaf tin. Transfer to the oven!
This recipe comes with a prep time of about 10 minutes and a baking time of 40 minutes. Remove the shortbread from the oven and let cool for 10 minutes before transferring to a cooling rack. Set the oven to bake! We will now make the glaze. Place coconut and coconut flakes on a baking sheet and bake until browned for 1-2 minutes. Meanwhile, stir the coconut milk, almond extract and powdered sugar in a medium bowl. Transfer the loaf cakes to the parchment paper. Drizzle the glaze over the top, then sprinkle with the toasted coconut.
Serve and Store
Once cool, cut and serve! Store in an airtight container in the fridge or counter for up to 5 days. If you want to freeze and enjoy it at a later date, wrap it in individual pieces first. Simply bring it to room temperature before enjoying. It will take about 25 minutes.
More Bread Cake Recipes you’ll love!
Almond Flour Loaf Cake with Coconut Glaze
This Almond Flour Loaf Cake was baked for 40 minutes and covered with a delicious coconut glaze! This grain-free recipe is moist, airy, and delicious.
prep time 10 minute
cooking time 40 minute
Portion 8
Calories 377 kcal
Ingredients
For Bread Cake:
-
2
cup
blanched almond flour -
1/2
cup
unsweetened coconut flakes -
1
tsp
baking soda powder -
1/4
tsp
sea salt -
1/2
cup
full fat coconut milk -
3
big
egg,
beaten -
1
tsp
vanilla extract -
1
tbsp
melted coconut oil -
1/4
cup
Darling
For glaze:
-
1/4
cup
grated unsweetened coconut -
1/3
cup
unsweetened coconut flakes -
1/3
cup
full-fat canned coconut milk -
1/2
tsp
almond or vanilla extract -
1/3
cup
powdered sugar
Instructions
Preheat oven to 350 degrees F. Lightly grease a 9×3 loaf pan and set aside.
In a medium bowl, mix almond flour, coconut flakes, baking soda and salt. Set aside.
In another bowl, whisk together the eggs, coconut milk, vanilla extract, coconut oil and honey.
Mix wet and dry ingredients. Spoon into prepared loaf pan and smooth the top with a spatula until smooth.
Transfer to the oven and bake for 35 – 40 minutes. Remove from heat, and let rest 10 minutes before transferring to a cooling rack.
Meanwhile, make the topping. Set your oven to bake. Spread the grated coconut and coconut flakes onto a baking sheet and toast the coconut on the middle rack for 1-2 minutes. Make sure they are browned and not burnt! Remove and let cool.
For the glaze, add the coconut milk to the bowl with the almond extract. Add the powdered sugar and continue to beat until the consistency is thicker and smoother.
Transfer the patties to the parchment paper before adding the glaze. Gently pour the glaze over the bread and sprinkle with coconut. Leave the bread in the refrigerator for about 30 minutes, then slice and serve.
Calories 377kcal
Fat 30g
Saturated fat 14g
trans fats 0.01g
Polyunsaturated fat 1g
Monounsaturated fat 1g
Cholesterol 70mg
Sodium 244mg
Potassium 148mg
Carbohydrate 23g
Fiber 5g
Sugar 16g
Proteins 10g
Vitamin A 101%
Vitamin C 0.5%
Calcium 77%
Iron 3%
