Recipe from Tonga | How to cook keki tongan recipe | keki

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can add a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a tropical flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Preheat the oven to 350°F (175°C).

Grease a baking pan with butter or oil.

Mix flour, baking powder, salt, nutmeg, and cinnamon in a bowl.

In another bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in coconut milk and vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in grated coconut, lime zest, mashed banana, and diced pineapple.

Pour the batter into the prepared baking pan.

Bake for 30-40 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Serve warm or at room temperature, optionally topped with more grated coconut.

Cooking Techniques

Spice Level:

Dietary

Allergens