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.

Lolo Kakai Keke (coconut And Pineapple 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

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the flour, shredded coconut, and baking powder.
  3. In another bowl, beat the eggs and sugar until creamy. Add the melted butter, coconut milk, crushed pineapple, and salt, and mix well.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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