Lolo Kakai Keke (coconut And Pineapple Bread)
Lolo Kakai Keke, or Coconut and Pineapple Bread, is a traditional dessert from Tuvalu that combines the tropical flavors of coconut and pineapple in a delicious sweet bread.
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 cup crushed pineapple, drained
- 1 cup sugar
- 1/2 cup coconut milk
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the flour, shredded coconut, and baking powder.
- In another bowl, beat the eggs and sugar until creamy. Add the melted butter, coconut milk, crushed pineapple, and salt, and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Fat
- 10g
- Protein
- 5g
Supplies
Loaf pan Mixing bowls Whisk or electric mixer Cooking spray or butter for greasing
Tools
Oven Wire rack
Serving suggestions
Lolo Kakai Keke is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For added flavor, you can sprinkle some extra shredded coconut on top of the bread before baking.
Cost
$10