Breads
Kaokao (Cook Islands Coconut Bread)
Ingredients
- - 500g (4 cups) plain flour
- - 100g (1/2 cup) sugar
- - 2 tsp baking powder
- - 1/2 tsp salt
- - 60g (1/2 cup) desiccated coconut
- - 400ml (1 3/4 cups) coconut milk
- - 60g (1/4 cup) butter, melted
Method
- Preheat the oven to 180C (350F) and grease a loaf tin.
- Combine the flour, sugar, baking powder, salt and desiccated coconut in a large bowl.
- Stir in the coconut milk and melted butter until just combined; do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 45-50 minutes until a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: A dense, lightly sweet coconut bread baked in loaf form, kaokao is a household favourite served at breakfast or alongside afternoon tea, reflecting the islands' love of coconut in baked goods.
Cultural Background: A dense, lightly sweet coconut bread baked in loaf form, kaokao is a household favourite served at breakfast or alongside afternoon tea, reflecting the islands' love of coconut in baked goods.
Tips: Overmixing the batter will make the loaf dense and tough; stir only until combined.
Variations: A handful of raisins can be folded through the batter for a sweeter variation. Naturally vegetarian.
Storage: Store in an airtight container for up to 4 days.
Reheating: Toast slices lightly or warm in a low oven at 150C (300F) for 5 minutes.
Nutrition: Approx. 240 kcal per slice, 9g fat, 36g carbohydrate, 4g protein.
FAQs
Q: Can I use fresh grated coconut instead of desiccated?
A: Yes, fresh coconut can be used and gives a moister crumb.