No Oil Or Butter Fijian Coconut Bread#Eattheworld

This was really easy, one bowl bread, which turned out so  moist and flavorful.  What really  surprised me that this recipe had no oil or butter in it.  Although I was tempted to add a tablespoon or two of oil, but refrained from doing so since I wanted to taste and see how this turns out.  Halved the recipe and tweaked it a little. 
 This recipe  is a keeper, if you love coconut.  I loved it.
Recipe Source Travel by Stove
Measurement is a 200Ml Cup
1 ½ Cups All Purpose Flour
½ Cup Caster Sugar
½ Tablespoon Baking powder
2  Eggs
½ Teaspoon Vanilla Essence
1 Cup Coconut Milk
½ Cup Grated Fresh Coconut

Preheat the oven to 180°C. Grease and flour a loaf pan.
Let's first toast the grated coconut in a dry pan until light golden.
Sieve the flour together with the baking powder, salt and sugar. Mix in the toasted coconut.
In a separate bowl, beat the eggs, coconut milk, essence  with a hand whisk,  until just frothy.  
Add in the dry ingredients and mix till well combined. 
This is a thick batter, so do not get tempted to add more liquid. 
 Pour into a greased and floured loaf pan and bake for 45 to 50 minutes ( it took exactly 48 minutes in my oven)
or until the top is golden and a toothpick inserted in the center comes out clean.
Perfectly baked.
It's a dense bread, but taste good, especially when warm.
This will keep  good in the refrigerator for a week, just cling wrap it.  Whenever needed slice, toast and enjoy.  
My husband does not like coconut, had a slice when it was just baked. 
So the rest of the I, enjoyed it, one day I even had it with Lotus spread and it tasted great. 
This bread is filling for breakfast, have two thick toasted slices and you're full.
Labels: Coconut, Fiji, Bread, No Oil Or Butter, Baked, Eat the World, Breakfast, Healthy, Preservatives free, Coconut Milk, Breads
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Fiji.

Check out all the wonderful Fijian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Palatable Pastime: Pawpaw Curry with Lolo
Making Miracles: Lolo Buns
Culinary Adventures with Camilla: Fijian Food for a Crowd: Curry, Pulao, and Cassava Cake
Dinner By Dennis: Palusami
Sneha’s Recipe: No Oil Or Butter Fijian Coconut Bread
CulturEatz: Kokoda, a Fijian Coconut Milk Ceviche
Pandemonium Noshery: Fijian Banana Cake with Dates and Coconut
Amy’s Cooking Adventures: Fijian Creamy Lentil Soup (Dhal)
Kitchen Frau: Spiced Sweet Potato and Banana Salad
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. That sounds like a lovely breakfast treat!

  2. I want to be at your house when you bake this- I bet it smelled wonderful!

  3. That cake looks pretty delicious. My husband loooooves coconut so I think I'm going to have to make it for him. Do you think I could just use unsweetened shredded coconut from the grocery store instead of the fresh grated coconut?

    1. Yes you could use unsweetened shredded coconut!

  4. Looks tasty! Does it taste sweet?

  5. Oh my goodness. This looks delicious. I'm sure the fat from the coconut milk was sufficient.