Wholemeal Apricot & Coconut Nut Loaf. Perfect for afternoon tea or tucked into lunchboxes.
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Apricot and Coconut Nut Loaf

I use two 8cm x 17cm nut loaf tins for this recipe. The baking time in this recipe is based on these tins. If you use tin cans or a large loaf tin, adjust the cooking time accordingly.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 2 loaves
Author: Tania @ The Cook's Pyjamas


  • 150 g chopped dried apricots 1 cup
  • 125 ml orange juice 1/2 cup
  • 125 ml water 1 cup
  • 100 g coconut or rapadura sugar 2/3 cup
  • 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
  • 120 g butter chopped, 1/2 cup
  • 1 egg
  • 210 g white spelt flour 1 1/2 cups
  • 135 g Kamut or wholemeal spelt flour 1 cup, Khorosan
  • 3 teaspoons baking powder
  • 45 g desiccated coconut 1/2 cup
  • Pinch of salt
  • Butter extra for greasing.
  • Spelt flour extra, for dusting


  • Preheat the oven to 195C (175C fan forced).

Prepare the tins

  • Grease two nut loaf tins and their lids well with butter.
  • Put the base on the tins, add a small amount of flour to each tin, and put the lid on.
  • Shake the tin well, turning to ensure the flour adheres to all surfaces.
  • Remove the lid from the tin and discard any excess flour.

Make the Nut Loaf

  • Place the apricots, orange juice, water, sugar and vanilla paste in a large saucepan.
  • Bring the mixture to the boil, then reduce the heat and simmer for two minutes.
  • Remove the saucepan from the heat.
  • Stir in the butter.
  • Allow the mixture to sit,uncovered, for 15 minutes to cool.
  • Briskly stir the egg into the apricot mixture.
  • Add the remainder of the ingredients to the saucepan and mix to combine.
  • Spoon the mixture equally into the two tins.
  • Replace the lid.
  • Sharply tap each tin on the bench to settle the mixture.
  • Place the tins in the oven, standing upright on an oven tray.
  • Bake for 35 - 40 minutes.*
  • Remove the tins from the oven and allow to cool for 15 minutes.
  • Remove the lids and shake the cakes out onto a wire rack.
  • Allow to cool completely.


* If cooked in a nut loaf tin, I find 35 - 40 minutes sufficient time to ensure the cake is properly cooked. If you are worried, take a tin out of the oven, prise off the lid and insert a skewer into the cake. It should come out clean. If not, cook a little longer.