Coconut and Raspberry Loaf

✓ Gluten-Free
✓ Dairy-Free
✓ Nut-Free

This yummy recipe was adapted from Supercharge Your Life and was given to us by one of our lovely patients. It makes a delicious, high-protein loaf that is suitable for school lunches, breakfasts and afternoon tea. As it contains lots of eggs and desiccated coconut, it contains a lovely mix of protein and plant-based fats to keep blood sugars stable. It’s also really yummy and goes down a treat with both kids and adults alike.

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Coconut and Raspberry Loaf

A delicious, high protein, gluten free Raspberry and Coconut loaf that will appeal to all the family. 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Servings: 1 Loaf (8-10 slices)
Author: Perth Health & Fertility


  • 200g g desiccated coconut
  • 6 free range eggs lightly whisked
  • 1 large spotty banana mashed
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp gluten free baking powder
  • 1 1/4 cups frozen raspberries


  • Preheat the oven to 180 degrees Celsius and line a loaf tine with baking paper. 
  • Blitz the desiccated coconut in a blender, food processor or Thermomix until a flour-like consistency forms. Avoid over-blending, or you will end up with coconut butter. 
  • In a mixing bowl, combine the eggs, mashed banana, vanilla and maple syrup.
  • Fold in the ground coconut and baking powder, then gently mix through the raspberries. 
  • Pour the mixture into your prepared pan, smooth the top and bake for 45-60 minutes. When cooked, the loaf should be golden and a skewer inserted should come out relatively clean.
  • Turn onto a cooling rack and allow to cool. Once cool, store in a airtight container.