Strawberry Coconut Loaf
Low FODMAP serve
A delicious low FODMAP Strawberry Coconut Loaf recipe the whole family will enjoy! Baked in 35 minutes, this sensational cake is great for Sunday baking and school lunches for a sweet treat that will keep tummies happy! Made with our world first low FODMAP Wheat Plain Flour, this cake can be enjoyed by the whole family! Best served warm straight from the oven, we love this loaf served with a cup of tea or coffee. Swap the strawberries for blueberries or raspberries to make this cake uniquely yours! Be sure to tag us on Instagram @lofopantry with your baking pictures to share with our wonderful low FODMAP community!
What you'll need
2 ½ cups Lo-Fo Pantry All Purpose/ Plain Flour
2 teaspoon baking powder
¾ cup brown sugar
¼ cup caster sugar
¾ cup lactose free milk
½ cup canola oil
1 teaspoon vanilla paste
1 punnet strawberries, hulled and quartered
½ cup desiccated coconut
Preheat oven to 180°C and grease and line a loaf pan.
Whisk the flour, sugar and baking powder in a medium-sized bowl, until combined.
In a separate bowl, whisk together the eggs, lactose free milk, canola oil and vanilla until well combined.
Gently fold the wet ingredients into the dry ingredients.
Fold in the coconut and strawberries until just combined.
Transfer mixture to the loaf pan and lightly smooth over the top with the back of a spoon.
Bake for 35 minutes or until loaf is firm to touch and is just starting to pull away from the sides of the tin.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet