Coconut Grape Bread – Heilala Vanilla Australia


Coconut Grape Bread

Coconut Grape Bread

Serves 8-10


  • 1 ¼ cups warm water
  • 2 ½ tsp dried yeast
  • 2 ½ cups plain flour
  • ½ cup coconut oil, softened
  • ½ cup sugar
  • 1 whole egg
  • 2 egg yolks
  • Grated zest of 1 orange
  • 1 tsp Heilala Vanilla Extract or Heilala Vanilla Paste
  • Pinch flaky salt
  • 300g seedless black or red grapes
  • Icing sugar for dusting


  1. For best results, make flatbread in a warm, draught-free kitchen. Once cooked your flatbread should not be higher than 2.5-3cm.
  2. Pour ¼ cup warm water into a small bowl and sprinkle over the yeast. Leave until yeast begins to froth, about 5 minutes.
  3. Sift the flour into a bowl. Pour in yeast mixture and remaining warm water and mix to form a dough. Rub a little of the measured softened coconut oil over the dough and turn over to prevent a skin forming. Cover bowl with plastic wrap and a clean tea towel and place in a warm place to rise until it has doubled in size, about 1 hour.
  4. Melt the coconut oil and leave to cool slightly.
  5. Beat in the eggs, sugar, orange zest, vanilla extract and salt and mix into the risen dough. The dough will be the consistency of a batter.
  6. Line a swiss roll tin ( 32cm x 24cm), with baking paper and pour in the dough, pushing it out to fit. Place over the grapes. Cover with a piece of oiled plastic wrap (to prevent sticking), and the tea towel and leave to rise for 1 hour, until it reaches the top of the swiss roll tin.
  7. After ½ an hour, preheat the oven to 180⁰C.
  8. Place in the oven and bake for 20-25 minutes or until a skewer inserted in the centre comes out clean.
  9. Place on a wire rack and leave to cool a little before dusting with icing sugar and serve warm with coffee.

Variation – split pieces of flatbread in 2 and fill with whipped cream flavoured with Heilala Vanilla Paste and extra grated orange zest.

Heilala Vanilla Australia

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