Author Notes
A tangier take on a traditional Trinidadian coconut bread.
Adapted from Immaculate Bites Coconut Bake recipe. —Eat Already!
Ingredients
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1 cup
all-purpose flour
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1 cup
whole-wheat flour
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1 cup
shredded unsweetened coconut, or freshly ground one
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1/2 teaspoon
salt
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2 tablespoons
brown sugar
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2 teaspoons
baking powder
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1/2 teaspoon
ground cardamom
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4 ounces
cold unsalted butter, cut into cubes
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1/2 cup
buttermilk or kefir
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1
handful of coconut for rolling (optional)
Directions
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Preheat the oven to 375ºF.
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Sift flour into a large bowl and add all the dry ingredients. Mix them together quickly with your fingers.
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Add butter cubes and rub them into flour until small crumb forms.
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Add kefir and mix the dough with your finger, just until combined. Press and shape into a ball.
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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.
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Spread a handful or two of coconut crumb on a board, and roll your shaped loaves around to coat all over.
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Lay the loaves flat, prick with a fork a few times (not all the way through).
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Bake 30 minutes for loaves or 20-22 minutes for biscuits.
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Cool on a rack until manageable, and enjoy warm.
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