Coconut Bake

By • May 7, 2013 • 0 Comments

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Author Notes: A tangier take on a traditional Trinidadian coconut bread.
Adapted from Immaculate Bites Coconut Bake recipe.
Eat Already!

Serves 6

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup shredded unsweetened coconut, or freshly ground one
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 4 ounces cold unsalted butter, cut into cubes
  • 1/2 cup buttermilk or kefir
  • 1 handful of coconut for rolling (optional)
  1. Preheat the oven to 375ºF.
  2. Sift flour into a large bowl and add all the dry ingredients. Mix them together quickly with your fingers.
  3. Add butter cubes and rub them into flour until small crumb forms.
  4. Add kefir and mix the dough with your finger, just until combined. Press and shape into a ball.
  5. Divide and shape the dough into 3 larger or 6 smaller balls, depending on whether you want small loaves of bread or biscuits. Gently press the balls down to give them the shape of a hockey puck or a wheel, about 1 inch thick or thicker.
  6. Spread a handful or two of coconut crumb on a board, and roll your shaped loaves around to coat all over.
  7. Lay the loaves flat, prick with a fork a few times (not all the way through).
  8. Bake 30 minutes for loaves or 20-22 minutes for biscuits.
  9. Cool on a rack until manageable, and enjoy warm.

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