A delightful twist on the classic Tahitian Coconut Bread, this recipe offers a moist and flavorful loaf with a hint of tropical sweetness.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve an even bake.
In a large mixing bowl, combine the freshly grated coconut, granulated sugar, and warm water.
Stir until the sugar is fully dissolved for a uniform mixture.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Sifting the flour and baking powder can help remove lumps and ensure a smoother batter.
Gradually add the dry ingredients to the coconut mixture, stirring until a dough forms. Add the vanilla extract and mix well.
Add the dry ingredients in small batches to avoid overmixing.
Divide the dough into five portions, shape each into a loaf, and wrap them in aluminum foil.
Wrapping the loaves tightly in foil helps retain moisture during baking.
Place the wrapped loaves on a baking sheet and bake in the preheated oven for 1 to 1.5 hours.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Allow the loaves to cool slightly before unwrapping and serving.
Serve warm for the best flavor and texture.
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