Sneha's Recipe: Fiji

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
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