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Shared by Julia Turshen

Coconut Marble Loaf

Yield: 1 loaf / about 8 servingsTime: 1 h and 20 min

Coconut Marble Loaf

Yield: 1 loaf / about 8 servingsTime: 1 h and 20 min

Family Journey

Hudson Valley, New York

This recipe was shared by Julia Turshen. Read more about her family in "Julia Turshen’s Coconut Marble Loaf Honors a Family Bakery She Never Visited." 


  • Cooking spray (olive oil spray or any other non-stick sprays)
  • 2 large eggs
  • 1 cup [240 ml] canned coconut milk (shake before measuring; if seperated, blend before measuring
  • ½ cup [120 ml] canola oil (or other neutral oil such as vegetable)
  • 1 cup [200 g] granulated sugar
  • ¼ teaspoon coconut extract (or almond extract)
  • 1 ½ cups [188 g] all-purpose flour
  • ½ cup [56 g] coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup [85 g/3 ounces] dark or semisweet chocolate chips, melted 
EasyDessertsPareveVegetarianEastern Europe


  • Step 1

    Preheat your oven to 350°F.

  • Step 2

    Coat a 9-by-5-inch loaf pan with cooking spray.

  • Step 3

    Place the eggs in a large bowl and whisk well to combine. Add the coconut milk, canola oil, sugar and coconut extract and whisk well to combine. 

  • Step 4

    In a separate bowl, whisk together the flours, baking powder, and salt.

  • Step 5

    Stir the dry ingredients into the wet ingredients (hang onto the bowl you had the dry ingredients in). Transfer half the batter into the now-empty flour bowl. Stir the melted chocolate into one of the batter bowls. Two batters for the price of one!

  • Step 6

    Use two spoons to put alternating scoops of the plain and chocolate batters in the loaf pan. Depending on the size of your scoops (each about two tablespoons), you’ll probably end up doing two layers of scoops. Don’t stress about this; it’s not an exam, it’s just a loaf cake.

  • Step 7

    Bake the cake until a toothpick tests clean and no batter jiggles when you give the loaf a little shake, about 1 hour and 5 minutes.

  • Step 8

    Let the loaf cool, preferably on a wire rack to speed up cooling, until it reaches room temperature, then remove it from its pan. Cut into thick slices and serve.

From the book SIMPLY JULIA by Julia Turshen. Copyright © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.