Coconut Bake is a popular breakfast dish in Trinidad and Tobago. It has some textural similarity to a a scone or biscuit and can be used in a similar manner to make sandwiches. Saltfish and coconut bake is a popular food item for Trinbagonians, but coconut bake also goes well with cheese, or even fried plantains.
The team at Foodie Nation shares some tips on how to bake Trini Coconut Bake.
Yield: 4 to 6 Servings
Coconut – 1 cup (grated)
Bay Leaves – 2
Ginger – 1 tsp (minced)
Warm Water – 1 ½ cups
All Purpose Flour – 4 cups + ¼ cup (sifted)
Yeast – 1 tsp
Baking Powder – 2 tsp
Nutmeg – ½ tsp (grated)
Salt – ½ tsp
Brown Sugar – 2 tbsp
Margarine – 2 tbsp
Shortening – ¼ cup + 2 tbsp
Coconut Oil – 2 tbsp
Using an electric blender or food processor, blend coconut, bay leaves and ginger with 1 cup of warm water and set aside.
In a large bowl, add 4 cups of flour, yeast, baking powder, nutmeg, salt, sugar, margarine and ¼ cup of shortening.
Mix all ingredients together thoroughly, allowing air to pass through.
Add the coconut mixture to the dry ingredients and mix into a soft dough using more warm water if needed (as illustrated in the video).
Lightly rub coconut oil over the dough.
Cover dough with a damp cloth and let sit for 30 mins in a cool place.
Grease a baking pan approximately 12 inches in size with the remaining shortening.
On a lightly floured surface, empty dough unto surface, knead gently and roll out to ½ inch in thickness.
Place dough onto greased baking sheet, cover with a damp cloth and let rest for 30 mins.
Preheat oven to 350 F and bake for 30 mins or until bake is light brown in color.
Transfer bake onto a cooling rack and allow to cool before slicing.