Samoan Coconut Bread

local_grocery_store Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 can (13.5 oz) coconut milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup shredded coconut

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3.In a separate bowl, combine the coconut milk, melted coconut oil, vanilla extract, and eggs. Whisk until well combined.
4. 4.Pour the wet ingredients into the dry ingredients. Stir until just combined.
5. 5.Fold in the shredded coconut.
6. 6.Pour the batter into the prepared loaf pan and smooth the top.
7. 7.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
9. 9.Slice and serve the Samoan Coconut Bread. Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra tropical twist, sprinkle some toasted coconut flakes on top of the bread before baking.
• chevron_rightThis bread is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 3 days.
• chevron_rightServe the bread with a spread of butter or cream cheese for added richness.