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
Ingredients
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
Method

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

6 comments:

  1. That sounds like a lovely breakfast treat!

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

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  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?

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    1. Yes you could use unsweetened shredded coconut!

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  4. Looks tasty! Does it taste sweet?

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

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