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Coconut Bake

Many of the derivatives of coconut – coconut oil, coconut milk and shredded coconut – are used in the making of this mildly sweet, surprisingly moist bread, which is very popular in Trinidad and Tobago. This recipe uses both baking powder and yeast, as it adds extra lightness to the bake, which has a tender yet textured crumb.
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Ingredients
  

  • 3 cups all-purpose flour, sifted, plus more for rolling the dough
  • 1 cup finely shredded unsweetened coconut
  • 2 tbsp. brown sugar
  • 1-¼ tsp. active dry yeast
  • 1 tsp. baking powder
  • 1 tsp. coarse kosher salt
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup unrefined coconut oil, plus more as needed
  • 1 cup unsweetened coconut milk

Instructions
 

  • In a large bowl, combine the flour, shredded coconut, brown sugar, yeast, baking powder, salt, ginger and nutmeg.
  • Add the butter and coconut oil; using your fingers, incorporate the fats into the dry ingredients until the mixture is the consistency of a coarse meal.
  • Add the coconut milk and ½ cup warm water; gently knead the dough until it forms a smooth, cohesive ball; about 1-½ to 2 minutes; do not overwork the dough.
  • Cover the dough (still in the same bowl) with a clean kitchen towel and allow it to rest for at least 30 minutes or up to 1 hour.
  • Pre-heat the oven to 350°F.
  • Use additional coconut oil to grease a baking sheet.
  • On a lightly floured surface, roll out the dough to form an oval about ½-inch thick.
  • Using a fork, gently prick holes all over the top of the dough.
  • Place the dough onto the baking sheet; place in the pre-heated oven and bake until the top is crisp and slightly golden; 35 to 40 minutes.
  • Remove the coconut bake from the oven; lightly brush with coconut oil and allow it to rest for 10 minutes prior to cutting and eating.

Notes

The bake will keep in an airtight container in the refrigerator for up to 3 days.  Just make sure to wrap it in plastic wrap after it’s cooled completely. Then put it in a storage bag.  Re-heat in the oven on 350°F for 15 to 20 minutes or longer depending on the oven; alternatively, place in a toaster to re-heat.