Blueberry Coconut Loaf

  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Makes: 15 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 2 cups (500 mL) flour
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) butter, at room temperature
  • 1 cup (250 mL) sugar
  • 2 eggs
  • 2 tsp (10 mL) Club House Pure Vanilla Extract
  • 1 1/4 cups (300 mL) Thai Kitchen Coconut Milk, divided
  • 1 cup (250 mL) unsweetened shredded coconut
  • 1 cup (250 mL) blueberries
  • 1 cup (250 mL) icing sugar


  1. Preheat oven to 350°F (180°C). Lightly grease a loaf pan with oil and set it aside.

  2. In a large bowl, whisk flour, baking soda and salt together. Set aside.

  3. With a stand mixer or hand mixer beat butter and sugar until they become light and fluffy. Add eggs and vanilla extract and beat until combined.

  4. Add ½ cup (125 mL) coconut milk and half of the dry ingredients. Beat until combined. Add another ½ cup (125 mL) coconut milk and the other half of the dry ingredients and beat until combined.

  5. Fold in shredded coconut and blueberries.

  6. Pour the batter into the loaf pan. Bake for 60-70 minutes or until the loaf is completely set. If the top begins to brown too quickly, tent it with some aluminum foil.

  7. Allow the loaf to cool completely.

  8. In a small bowl, whisk powdered sugar and remaining ¼ cup (50 mL) coconut milk until it forms a glaze. Pour the glaze over the loaf. Enjoy!

  9. Tip: For extra coconut flavour, try using 1 tsp (5 mL) Club House Imitation Coconut Extract in place of the vanilla extract.


Need a little inspiration? We’re ready with a few suggestions.