Tongan Coconut Bread (Louise Tōnga)

Ingredients

• 3 cups plain flour

• 1 cup desiccated coconut

• ½ cup sugar

• 1 Tbsp baking powder

• ½ tsp salt

• 1 cup coconut cream

• 1 cup milk (or water)

• 1 egg (optional – makes it richer)

• 3 Tbsp melted butter or oil

Steps

1. Preheat Oven

   • Heat oven to 180°C (fan bake 160°C). Grease or line a baking dish (around 20x30 cm).

2. Mix Dry Ingredients

   • In a large bowl, combine flour, desiccated coconut, sugar, baking powder, and salt.

3. Add Wet Ingredients

   • Stir in coconut cream, milk, egg (if using), and melted butter/oil until a thick batter forms.

4. Bake

   • Pour mixture into the prepared dish.

   • Bake for 30–35 minutes, or until golden on top and a skewer comes out clean.

5. Cool & Serve

   • Allow to cool slightly before cutting into squares.

   • Serve warm or cold – delicious on its own or with a little butter.

Other Information

• This recipe makes enough for a group – double if needed for large numbers.

• Kids can help with mixing, pouring, and sprinkling extra coconut on top before baking.

• Leftovers (if there are any!) keep well in an airtight container.