Samoan Coconut caramel bread (fa’ausi)

Ingredients

• 220 g (1 cup) caster sugar
• 375 ml (1½ cups) coconut milk

• 335 g (2¼ cups) plain flour
• 110 g (½ cup) caster sugar
• 75 g (¾ cup) moist coconut flakes (see Note), plus extra, to serve
• 1 tsp baking powder
• 1 cup (250 ml) coconut milk

Steps

1. Preheat oven to 200°C. To make coconut bread, combine flour, sugar, coconut flakes and baking powder in a bowl. Add coconut milk and mix to form a sticky dough.
2. Turn out onto a floured surface. Divide dough in half, and using lightly floured hands, shape each portion into a 4 cm-thick rectangle and place in the centre of 2 large sheets of greased baking paper. Fold the paper into a parcel to fully enclose dough; folding ends to secure. Place parcels on a large baking tray and bake for 35 minutes or until golden brown and cooked through. Set aside to cool completely before cutting into rough 4 cm pieces.
3. Meanwhile, to make coconut caramel, place sugar and 60 ml (¼ cup) water in a small saucepan over medium heat and stir until sugar dissolves. Bring to the boil and cook, without stirring, for 6 minutes, or until deep golden brown. Remove from heat and gradually add coconut milk; be careful as mixture will spit. Return to medium heat and stir until well combined and smooth. Set aside to cool completely.
4. Place bread pieces on a large tray or shallow serving bowl and pour over caramel. Set aside, turning occasionally, for 1 hour or until bread has absorbed caramel. Sprinkle with extra coconut flakes to serve.